This Cashew Pesto is one of those things that I make almost on a weekly basis, but have never actually posted the recipe here! It’s about time. We all need easy access to something so delicious 🙂

It goes well with so many different things -chicken, shrimp, gnocchi, pasta, you name it…it’s good! And it couldn’t be easier to make. The cashews give it a bit of a sweetness as opposed to traditional pine nuts, and the nutritional yeast gives it a “cheesy” flavor…without the dairy!

I like to use my Nutribullet because it’s small and easy to clean, but feel free to use a blender or food processor if that’s all you have.

Check out my Instagram (@maryswholelife) for details on how to make these yummy Chicken Caprese Skewers shown above!

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Cashew Pesto

A Whole30, paleo & vegan pesto recipe that goes well with pretty much anything! 
5 from 3 votes
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Ingredients

  • 1 cup packed fresh basil leaves
  • 1/4 cup raw unsalted cashews
  • 1-2 garlic cloves
  • 1 tbsp nutritional yeast
  • 1/2 tsp sea salt
  • 1/3 cup olive oil, extra virgin

Instructions
 

  • Combine all ingredients and blend for 10-15 seconds until combined but still slightly lumpy (unless you want it to be more of a pureed sauce, then go to town!)

Nutrition

Calories: 853kcal, Carbohydrates: 14g, Protein: 11g, Fat: 87g, Saturated Fat: 12g, Polyunsaturated Fat: 10g, Monounsaturated Fat: 60g, Sodium: 1170mg, Potassium: 447mg, Fiber: 3g, Sugar: 2g, Vitamin A: 1266IU, Vitamin C: 5mg, Calcium: 61mg, Iron: 4mg