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Basil & Cashew Pesto

This vegan, child-friendly pesto with no added salt is so easy to prepare. Great with pasta, rice, or as a healthy toast or rice-cake topping.

Dairy / soya / egg free

Serves 2 adults & 2 children

Storage: keep covered in fridge for 3 days & reheat until piping hot.

Freeze for up to 3 months.


- 100g plain unsalted cashews

- 50g basil leaves

- 2 tbsp nutritional yeast

- Juice of 1 lemon

- 1 large clove of garlic

- 100ml olive oil


  1. Soak the cashews in hot water for around 30 minutes (makes them much easier to blend) then drain

  2. Add all the ingredients including the cashews into a blender & whizz up. Add more olive oil if you'd prefer a smoother consistency

  3. Season adult portions to taste


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