spinach cashew pesto

spinach cashew pesto

A delicious healthy recipe from our Co-Founder and Nutrition Director, Louise Keats.

Made with nuts, garlic, lemon and greens, this pesto is one of the most nutrient-dense foods imaginable, so I try to use it whenever I can. Plus, it’s totally delicious! Cashews are a great source of resistant starch so they get a big gut health tick from me. 

When you’re time poor, it’s great to have on hand to spoon on to a jacket potato or a boiled egg – or even just some sourdough toast – for an instant, tasty meal.

I’ve included Thermomix instructions for those of you who have a Thermomix.

Gluten-free, Vegetarian, see also Vegan and Dairy-Free option 


  • 30 g Parmesan cheese, cut into pieces (or use nutritional yeast for dairy-free/vegan option)
  • 1 large garlic clove
  • 60 g cashews or almonds (activated or dry roasted)
  • 100 g fresh baby spinach leaves
  • 25 g fresh coriander leaves
  • Generous pinch sea salt
  • 2 tbs (40g) lemon juice
  • 3 tbs (60g) extra virgin olive oil


  1. Place Parmesan, garlic and nuts into a food processor or high-powered blender and process until finely chopped (Thermomix: 8 sec/speed 8). Scrape down sides of bowl with spatula.
  2. Add spinach, coriander and salt and process until well chopped (Thermomix: 15 sec/speed 6, mixing with aid of spatula). Scrape down sides of bowl with spatula, add lemon juice and process until finely chopped (Thermomix: 5 sec/speed 6).
  3. Scrape down sides with spatula, then process about 1 minute on low speed, slowly adding oil (Thermomix: 1 min/speed 3). Scrape down sides with spatula then process 30 sec, slowly increasing speed to high speed, or until desired smoothness is achieved (Thermomix: 30 sec/speed 10/slowly increasing speed from 1 to 10). Serve as desired.


  • For vegan/dairy-free option, omit the parmesan and replace with nutritional yeast flakes.