Pesto pasta is one of my all time favourite meals, it’s my absolute go-to comfort food! So I decided to experiment with a cashew pesto to get a delicious variation on this classic pasta dish. The cashews and the avocado in the pesto add the best creaminess, whilst the basil and lemon add an amazing zing; it’s the best combination of flavours! It’s also such a quick and simple recipe too, the perfect weeknight supper!

  • 3 portions of pasta, we use brown rice pasta - or 2-3 courgettes for courgetti
  • 100g cashews
  • 1 ripe avocado, peeled and roughly chopped
  • Juice of 1 ½ lemons
  • 25g fresh basil
  • 4 tablespoons olive oil
  • 3 tablespoons water
  • 1 tablespoon nutritional yeast
  • 1 garlic clove, peeled
  • Pinch of sea salt
  1. Place 50g of the cashews into a food processor and pulse for a few seconds, until they’re broken up. Toast them in a frying pan until they go golden brown. Once golden, leave to one side to sprinkle on top of the pasta.
  2. Add all the rest of the ingredients, except the pasta/courgetti, in a blender and blend until smooth and creamy - adding a dash of water if needed.
  3. Toss with your pasta/courgetti and sprinkle with the toasted cashews.