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Raw cashew, Basil & Cilantro Pesto (Vegan)



1 jar(s)


  • 60 grams basil, leaves
  • 70 grams coriander, leaves
  • 120 grams pine nuts and cashew nuts, soaked for 10 mins, drained and dried
  • 3 cloves garlic, peeled
  • 1/2 level teaspoon sea salt
  • 15 grams fresh lemon juice
  • 50 gram olive oil, extra virgin

Recipe's preparation

    This is a very forgiving vegan pesto recipe, adjust everything to your taste. Less oil, more nuts, all up to you.
  1. Place the garlic, pine and cashew nuts in mixing bowl for 5 sec, speed 7

    Place basil and coriander leaves and the rest of the ingredients in the mixing bowl and process at speed 6 for 10 secs till smooth or the texture you like.  

    Once smooth, turn dial to speed 4 and start drizziling oilive oil into the hole until combined. Stores well in freezer.  


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If you are on a raw diet, you can toss with julienned zucchini for a great raw pasta.  Can also be tossed with brown rice pasta for a healthy, dairy free, wheat free meal.

This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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