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A bowl of whole30 pesto topped with cashews and olive oil on a wood background

Cashew Pesto {Whole30, Paleo}

This Cashew Pesto is Whole30 compliant and made with cashews, basil, and spinach. The nutritional yeast and cashews give it a delicious cheesy flavor without the dairy. Gluten-free, dairy-free, vegan, and paleo, it will quickly become one of your favorite Whole30 condiments.
Course Condiment, Pesto, Whole30
Cuisine Italian
Prep Time 5 minutes
Total Time 5 minutes
Servings 8
Calories 115kcal


  • ½ Cup Cashews Raw & Unsalted
  • 1 Cup Fresh Basil packed
  • 1 Cup Spinach packed
  • ¼ Cup Olive Oil more for thinner consistency
  • 2 Raw Garlic Cloves more or less to taste
  • ¼ Cup Nutritional Yeast
  • 1 lemon Juiced
  • Salt to taste


  • Add all ingredients to a blender or food processor and pulse until combined and at desired consistency.
  • Enjoy!


  • This pesto lasts up to 5 days in an airtight container in the fridge. I like to store mine in a mason jar.
  • This is a great recipe to make in bulk at the end of the summer and freeze to have on hand all winter long! I like to place the pesto in ice cube trays until solid and then transfer to an airtight container. You can leave the pesto cubes in the fridge to thaw overnight as needed. Pesto will last in the freezer for up to three months!


Sodium: 4mg | Calcium: 16mg | Vitamin C: 9mg | Vitamin A: 513IU | Sugar: 1g | Fiber: 1g | Potassium: 130mg | Calories: 115kcal | Monounsaturated Fat: 7g | Polyunsaturated Fat: 1g | Saturated Fat: 2g | Fat: 10g | Protein: 3g | Carbohydrates: 5g | Iron: 1mg