Cashew Nut Pesto

Ok it’s bleak out there but also quite beautiful the way the drizzle catches the light and gently refreshes your face – no? I have been teaching that rain is only a problem when you think it and I’m starting to get it. As Bob Marley said “some people feel the rain others just get wet”. Here is a simple dish to spruce up your pasta, it’s actually quicker than making a tomoato sauce so what is stopping you!?

Pesto is delicious, it’s a shame it’s so expensive to buy, I think I heard pine nuts (usually in pesto instead of cashews) are more expensive by weight than gold!!! So here you can make it yourself at a cheaper cost. I got served a bowl of pasta with cashew pesto in Sri Lanka and had to try recreate it. I think I got it just right.

This pesto is packed full of goodness, high protein, healthy fats, vitamins and even a cheeky bit of apple cider vinegar which has antibacterial properties. It is also thought that Apple cider vinegar can lower cholesterol and reduce the risk of cancer. My mum used to drink a shot a day for arthritis! Miracle vinegar!

This recipe makes one small jar, it’s enough for two portions of pasta.



1 Bag of Basil
80g Cashew Nuts
1 Clove of Garlic
3 Tbsp Olive Oil
1 Tbsp Apple Cider Vinegar
1/4 Tsp Sesame Oil
1/2 Lemon Juice
Splash of Tabasco
3 Tbsp Water


Simply blend everything! Enjoy with pasta or baked in an avocado (so good). Top with some vegan cheese or nutritional yeast if you have some to hand.





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