Vegan Basil Pesto

I can’t tell you how many times I’ve made this recipe over the last few months. It’s simple, fresh, full of flavour and can be stored in a jar for up to a month (which is just perfect for those nights when you couldn’t think of anything worse than having to cook dinner)!

Now I warn you in advance, this recipe is going to have very rough measurements. “Why wouldn’t you figure out the measurements before you post the recipe?” you may ask. Well for starters, I think it’s a personal preference thing. These measurements were created to suit my taste, and while I want to provide you with a rough pesto recipe, I also want you to experiment in the kitchen with flavours and enjoy the process of cooking and creating as much as I do!


  • 1 bunch fresh basil
  • 2 big handfuls baby spinach
  • 1tbsp fresh garlic
  • Chilli flakes
  • Salt and pepper
  • A handful of cashews
  • A handful toasted pinenuts (just cook in a pan for a few minutes until golden)
  • A good lug of olive oil (may need to add more as you go)
  • A little less than 1tsp lemon juice
  • Optional: 1tsp vegetable stock powder
  • Also optional: I’ve occasionally also added a handful of parsley, which was delish.


  1. Either blend in a blender or use a stick mix to blend everything together! You may need to add some extra water or olive oil if the pesto does not blend.
  2. Blend to your chosen consistency (I like mine a little bit chunky) and then either stir through a big bowl of pasta, or spoon into a glass jar and keep in the fridge for up to one month.

I love to add crispy garlic mushrooms, fresh broccoli, baby spinach and halved cherry tomatoes to my pesto pasta, but it’s also seriously delicious on its own!


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