Cashew & Mint Pesto (Dairy Free)

Cashew & Mint Pesto

This is a short post but I wanted to share this recipe with you.  This pesto was a happy accident!  I was in the kitchen yesterday and fancied some pesto for my salad and I remember seeing a recipe a while ago for a cashew and mint pesto, as I had some fresh mint to hand, I thought I’d try and make some.  I cannot believe this turned out so well first go.  Normally when I’m creating recipes it takes two or three attempts until  get a result that I am happy with and I think (and hope) others would enjoy.

This is quite a dry pesto, but I prefer it to be not overly oily, if you’d prefer a runnier consistency add more oil until you’re happy with the end result.  I had a wee taste this morning of the pesto, straight from the fridge, just to test it was still as good the following day and I can happily report it is!  I know my dinner is sorted tonight!  Pasta, pesto and steamed spinach….roll on dinner time!


-1/2 cup of raw cashews

-1 garlic clove, roughly chopped

-2 generous cups of fresh mint

-1/4 cup plus 2Tbsp. rapeseed oil

-zest and juice of 1 lemon

-salt, to taste

How to Make

Place a small frying pan over a low to medium heat and toast the cashews, after a few minutes add the garlic and toast until the cashews are lightly browned.

Add all ingredients except salt to a blender and pulse until desired consistency.

Test for seasoning and add salt to taste, pulse one last time.

Pesto can be kept in an airtight container in the refrigerator.

Cashew Pesto

Enjoy 🙂


One thought on “Cashew & Mint Pesto (Dairy Free)

  1. Pingback: Carrot Noodles with Pesto | Four Candles Kitchen

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