Easy Basil Pesto


Prep Time
10 minutes

Cooking Time

Total Time
20 minutes



– 100g cashew nuts
– 80g fresh basil leaves
– 1 lemon, juice
– 125ml olive oil
– pinch of salt
– 1 clove of garlic


1. Toast the cashew nuts in a frying pan until golden brown, but be careful not to let them burn.
2. Allow the cashew nuts to cool (otherwise the basil will go black) then place all the ingredients into a food processor and blend for approximately 2 minutes or until the pesto becomes smooth and creamy (it is just as amazing if it’s still a little chunky).
3. Place into a sterilized glass jar or airtight container and store in the fridge for up to 2 weeks.

If you are on a budget you can use sunflower seeds instead of cashew nuts (or any nuts of your choice) and you can also bulk the pesto recipe by adding kale, baby spinach or parsley.