Cashew Pesto - Plant Based

Plant Based Cashew Pesto Foody Body bioinformatics

Serves: 6

Cook Time: Pasta 8 mins or just 5 mins for pesto

Prep Time: 5 min

Calories: 218

Cashew Pesto first principles science from Foodie Body:  This beautiful dish will blow your mind if you have never tried.  The Cashew nuts give a wonderful amount of plant based protein with no LDL cholesterol, no casomorphin (addictive opioid in milk and cheese) and no inflammatory effects.    Eating Cashew pesto will help you lose 1 – 15% of LDL cholesterol from your labs and reduce your need for statins or anti-inflammatory medicines for depression.  You will notice your mood improve and gain a step in your stride.



Cook Pasta for 8 minutes while preparing pesto

1 lb pasta: for Gluten Free Options try lentil pastas, brown rice pastas, sweet potato pasta


1 Cup basil; save some leaves for garnish

3/4 Cup Cashews (soaked in water); soaking not needed if you have a high speed blender

1/4 cup pine nuts (optional)

1/4 Cup Olive Oil

2 Cloves Garlic 

2 tablespoons nutritional yeast (optional for B12 supplement)

2 tablespoons lemon juice

Salt or pepper to taste

Step 1

Place the cashews into a blender or food processor, and blitz until you have a fine meal.

Step 2

Add the water, a little at a time, and continue to process until the cashews form a thick cream.

Step 3

Add the rest of the pesto ingredients, and blitz again for 30-60 seconds, until you have a coarse paste.

Step 4

Serve with your favorite pasta, on top of baked potatoes, on pizza, or anywhere you’d usually use pesto.  Use more or less pesto depending on your preferences.


Substitutes: Spinach or Rocket or Arugula instead of Basil to mix it up 

Watch us make the Cashew Pesto

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