This Whole30 Pesto is made with cashews, basil, and spinach. The nutritional yeast and cashews give it a delicious cheesy flavor without the dairy. Gluten-free, dairy-free, vegan, and paleo, it will quickly become one of your favorite Whole30 condiments.
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Why You'll Love This Recipe
- It comes together in 5 minutes! What's better than a quick and easy recipe that is also delicious?
- It's packed with vitamins and nutrients - This recipe is so versatile and can be made with whatever ingredients you have on hand or prefer, but however you make it this pesto is so fresh and good for you!
- Delicious condiments are the best! - As a Whole30 certified coach, one of my biggest tips to a successful Whole30 and sustainable healthy eating in general is finding healthy and delicious condiments to always have on hand. This pesto recipe is definitely one of them!
What is Pesto?
Traditionally, pesto is a green sauce that originated in Italy and is made up of pine nuts, basil, garlic, olive oil, Parmesan cheese.
Today, many variations of pesto exist. Including swapping pine nuts for a variety of different nuts including cashews, walnuts, almonds, etc, and swapping the basil for spinach, kale, cilantro, or a combination of any greens you’d like!
The sky is truly the limit when it comes to this delicious condiment.
This Whole30 Cashew Pesto uses cashews and a mix of both spinach and basil and is kept vegan and dairy-free by excluding the Parmesan cheese.
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Ingredients Needed
- Cashews - You can swap these out for traditional pine nuts but I love the flavor and texture that cashews bring to this pesto!
- Basil - Be sure to use fresh basil for this recipe.
- Spinach - Again, you can definitely swap this for more basil, arugula, kale, or even cilantro!
- Olive Oil - I love using a high quality olive oil in this recipe as it really makes all the difference in taste!
- Garlic Cloves - A staple in pesto sauces, feel free to add more or less to your taste preferences.
- Nutritional Yeast - not only does nutritional yeast give this recipe a great “cheesy” flavor while keeping it dairy-free, but it also provides a health dose of B6 and B12 vitamins.
- Lemon - the acid in the lemon gives this pesto the slightest tang that is so yummy, it also helps to prevent the pesto from browning in the fridge!
- Salt
Substitutions
One of my favorite things about this recipe is how versatile it is! There are so many flavor variations that are so delicious. Here are a few yummy swaps you can make:
- Cashews - Swap for pine nuts, pistachios, walnuts, or almonds!
- Spinach - Swap for basil, arugula, kale, cilantro, avocado or any other greens you’d like!
How to Make This Recipe
Does anyone else loves a one-step recipe?
- Blend all ingredients: Add all of your ingredients into your blender or food processor and pulse until combined and smooth to your liking. You can add 1-2 tbsp water to get to your desired consistency!
- Enjoy!
I love using my mini food processor for this recipe as it’s the perfect size and makes for such an easy clean up!
Best Ways to Serve Pesto
This Cashew Pesto is the perfect Whole30 condiment. Here are some great ways to enjoy it:
- Pesto Pasta - Mix in with your favorite paleo or gluten free pasta
- Pesto Chicken - Mix with shredded chicken
- Pesto Salmon - Spread over salmon prior to baking or grilling
- Pesto Pizza - Spread on your favorite pizza crust
- Pesto Egg Cups - Spread it over the top of these Bacon, Caramelized Onion, and Broccoli Egg Bites
Frequently Asked Questions (FAQ's)
This pesto lasts up to 5 days in an airtight container in the fridge. I like to store mine in a mason jar.
Yes! This is a great recipe to make in bulk at the end of the summer and freeze to have on hand all winter long! I like to place the pesto in ice cube trays until solid and then transfer to an airtight container. You can leave the pesto cubes in the fridge to thaw overnight as needed. Pesto will last in the freezer for up to three months!
Absolutely! This recipe is so versatile and can be personalized to your liking. See the “substitutions” section above for tons of great swaps!
More Whole30 Condiments
Condiments are such a great way to liven up any meal and make all the difference in having an enjoyable Whole30 and sustaining a healthy relationship with food afterwards. Here are some of my favorite Whole30 condiments:
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Cashew Pesto {Whole30, Paleo}
Ingredients
- ½ Cup Cashews Raw & Unsalted
- 1 Cup Fresh Basil packed
- 1 Cup Spinach packed
- ¼ Cup Olive Oil more for thinner consistency
- 2 Raw Garlic Cloves more or less to taste
- ¼ Cup Nutritional Yeast
- 1 lemon Juiced
- Salt to taste
Instructions
- Add all ingredients to a blender or food processor and pulse until combined and at desired consistency.
- Enjoy!
Notes
- This pesto lasts up to 5 days in an airtight container in the fridge. I like to store mine in a mason jar.
- This is a great recipe to make in bulk at the end of the summer and freeze to have on hand all winter long! I like to place the pesto in ice cube trays until solid and then transfer to an airtight container. You can leave the pesto cubes in the fridge to thaw overnight as needed. Pesto will last in the freezer for up to three months!
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