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While basil is in season I love making pesto as it’s so versatile. It’s not just for pasta – you can top tomatoes, meat, eggs, fish and veggies for a flavour boost. Or create some zoodles and stir through pesto for a light summer meal. Play around with the ingredients and get creative. If you don’t have cashews, try a different nut.

Dairy-free Basil and Cashew Pesto



  • 2 bunches of basil
  • 1/2 cup cashews
  • 1/2 cup extra virgin olive oil
  • 1-2 cloves garlic
  • pinch sea salt (or to taste)
  • squeeze lemon juice (opt)


  1. Place basil, cashews, garlic and salt in a food processor or Thermomix.
  2. Process till combined.
  3. Add olive oil in steady stream.
  4. Add extra salt and lemon juice to taste.

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