Cashew Pesto


Pesto is a simple way to get alkalising and anti-inflammatory nutrients into your diet while not missing out on flavour.

At Westside Wellness we are constantly recommending to our naturopathy clients to eat more greens - and pesto is a quick and easy way to add greens to an existing meal, simply dash some on top of beef, tofu or eggs, add to salad for extra flavour or spread on sandwiches.

Best of all, the whole family loves pesto! It's like my 4 year old has NO idea that it contains nuts (ha ha ha!) and my 2 year old seems to only spy the carbohydrate or protein below it (winning!!!).


  • 2/3 cup raw cashews

  • 1 clove garlic

  • 1 bunch of basil

  • 1/2 bunch of parsley

  • 2 sprigs of fresh rosemary

  • 1/2 cup of extra virgin olive oil

  • Juice and rind of 1 lemon

  • Salt and pepper to taste


  1. Remove the large stems from the rosemary, basil and parsley.

  2. Finely grate the rind from the lemon (leaving the bitter pith behind).

  3. Juice the lemon.

  4. Add 1/4 cup of oil, lemon juice, garlic and salt and pepper to a food processor. Pulse until the garlic, lemon juice and oil are well combined.

  5. Throw in the cashews and fresh herbs.

  6. Pulse until the cashews and herbs are well mixed and not quite a paste.

  7. Leave the motor running and drizzle in the rest of the oil until the pesto becomes a paste.

Store in a jar with a layer of olive oil to keep fresh. Will keep in the fridge for 3 weeks.