Basil-Cashew Pesto

Prep Time
4 hours

This refreshing pesto is creamy, cheesy, garlicky and zesty all rolled into one. Use it as a dip, on pasta, as a spread, or as a dressing. This pesto stays in the fridge for a week and you can also freeze it to use as and when you want to.


  • 150 gms cashews soaked for at least four hours
  • 8-10 tbsp water
  • 120 gms fresh basil leaves with stems
  • 50 gms nutritional yeast flakes (optional)
  • 6-7 cloves of roasted or plain garlic
  • 2 tbsp oil
  • 2 tbsp lemon juice
  • Salt to taste.


  1. Place the cashews into a blender or food processor, add half the water and blend till the blades stop rotating the cashews.
  2. Add the rest of the water and blend to get a thick creamy consistency.
  3. Add the rest of the ingredients, and pulse four to five times till it becomes a coarse texture. Blend more if you prefer a fine consistency.
  4. Serve with bread, toast or rotis, on boiled potatoes, or as a pasta sauce.

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