Jul 18, 2013

NOURISH: Cashew Basil Pesto

Ooh the aroma of fresh basil leaves in the kitchen after coming home from the local market. I think of nothing else but home made pesto - which sh*ts on store bought stuff every time. So if you've never made your own, I'm sorry to say it, but you're missing out. I mean really missing out. I initially wanted to try this with macadamia nuts but couldn't get any the day I was busting to get this into my belly, so cashew nuts were called to fill in.

3 cups tightly-packed basil leaves
2 cups cashew nuts (raw)
6 Tbsp olive oil
1/2 tsp salt
1 clove garlic

Blend in a food processor or a vitamix until it's as smooth or as chunky as you like. Add more oil if you like it runny - I like mine chunky.

Serve with crackers, on toast, through your salad, with fish, or any other way you please.


Christie xx

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  1. Awesome basil pesto recipe Christie! I met Broc at the Utopia women's wellness seminar on Saturday and he directed me to your blog. I love it! I'll be coming back for sure ;)

    1. Hey Nat, Brock mentioned you so thank you for stopping by and thank you for your lovely comments :) I look forward to connecting more in the future :)