Sundried Tomato Cashew Pesto

In the summer, I love fresh basil pesto over pasta.  In the winter, basil is not as readily available… so I made this wintertime pesto using a sundried tomato base instead.  I added a few different flavors by using cashews and topping it with lemon zest and goat cheese… delicious!  Hope you enjoy this winter time treat.

Sundried Tomato and Cashew Pesto


  1. 8 ounces sundried tomatoes, drained
  2. 1 tbsp. olive oil
  3. one third cup cashews
  4. one third cup basil
  5. one half cup coconut milk
  6. 1 tsp. garlic
  7. one half cup pasta water
  8. pepper to taste
  9. 1 tsp. lemon zest
  10. 4 tbsp. goat cheese
  11. 1 tsp. chopped basil to top with when plated
  12. handful walnuts



  1. Cook your favorite gluten free pasta until done, reserving one half cup of the pasta water before draining.
  2. In a food processor or mini chop, add the drained sundried tomatoes, olive oil, cashews, one third cup basil, coconut milk, garlic, pepper, and pasta water.
  3. Chop on high until well combined.
  4. To plate, serve the pasta in a bowl.  Top with 2-3 generous scoops of the pesto, goat cheese, walnuts, chopped basil, and lemon zest.  Put on as much or as little as you like!
  5. Enjoy!

cashew pesto


Happy Allergy Free Eating!





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