Pesto traditionally consists of pine nuts, basil leaves, garlic, olive oil and hard cheese such as Parmigiano-Reggiano or Pecorino. However, if you’re dairy-free or want to be a little more flexible, try this version.
Experiment with different combinations of nuts, herbs and leaves (see notes below the recipe) and vary the quantities of the other ingredients to suit your family’s tastes and what you have on hand or in the garden.
The cheesiness of nutritional yeast flakes (aka ‘nooch’) is a great substitute for the cheese.
100g cashew nuts*
50g pine nuts*
3 cups (50-60g) basil leaves and/or other leaves**
3 cloves garlic
Juice of 1 lemon
3 tablespoons nutritional yeast flakes
½ teaspoon salt
50-55g EVOO
Soak nuts for at least one hour, then drain. This helps improve nutrient value, gives a creamier texture and makes them easier to digest. Place them in TM mixing bowl along with all other ingredients. Chop for 10 sec/speed 7, scrape down sides and repeat. Pulse on Turbo once or twice until desired texture is achieved. If not using immediately, transfer to a jar, add a slick of oil to seal and refrigerate for up to a week, or freeze in ice cube trays.
Toss through hot pasta or boiled baby potatoes, serve as a dip, use as a spread on toast or sandwiches, or dob on top of soups such as minestrone.
* Go nuts with this recipe! For instance, you can use macadamia nuts, walnuts, almonds or even pepitas and sunflower seeds.
** Try different herbs and leaves like coriander, parsley, rocket, spinach or kale. It’s also a great way to use up celery leaves and the leafy tops of carrots and radishes. (We love one bunch of basil and a more or less equivalent amount of celery leaves.)
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