My name is Mary.  I love cooking healthy food for family & friends, making specialty coffee, wine tasting, finding great beauty products, traveling, and organizing everything. I document it all here! xo

cashew + pine nut pesto

cashew + pine nut pesto

{vegan, gluten-free, soy-free, dairy-free, plant-based}

There are so many different ways to make pesto, using arugula or kale, walnuts or pine nuts, with parsley, etc.  It's truly a sauce you can play with, and it usually turns out delicious and flavorful.  Feel free to improvise as you like, but here is a recipe I tested and enjoyed!

I use this pesto in pasta; sometimes adding a few tablespoons of Trader Joe's tahini sauce,  or cashew cream, to create a creamier texture and taste. I dollop it on top of pizza, or spread it on crispy, freshly baked bread.   

cashew + pine nut pesto
cashew + pine nut pesto

Total time: 5 minutes | Serves 3-4


measuring spoons and cups

food processor




2 cups fresh basil leaves, stems removed

1/2 cup pine nuts

1/4 cup raw cashews

2 garlic cloves (skip if following low-FODMAP diet)

2 tablespoons nutritional yeast or 1/4-1/2 cup freshly grated parmesan cheese

optional 1/4 teaspoon, or more to taste, red pepper flakes

1/2 cup high quality olive oil

fresh cracked pepper

sea salt to taste

optional 1/2 lemon if serving at room temperature or as a cold pasta salad



1.  Combine all ingredients, save the olive oil, in a food processor (using the s-blade) and pulse until a paste forms.  As the motor is running, slowly pour in the olive oil, adding more as necessary to achieve desired consistency.  If you are not using the pesto immediately, store in a jar or airtight container and cover with a layer of olive oil to prevent it from oxidizing. 


For a creamier pesto, add in an unsweetened alternative milk or cashew cream.




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