Vegan Pepita Pesto Recipe

How to make Vegan Pepita Pesto


  1. Soak the cashews in a cup of water for 4 hours. Then add soaked cashews and the ¼ cup of water to a small blender and blend together until a smooth paste is formed.
  2. Add in the olive oil, pepitas, lemon juice and garlic. Blend to combine.
  3. Add in the fresh basil and blend to combine, scraping down the sides as needed.
  4. Add salt and pepper to taste and set aside.

Toast Topping: If you want to top your morning toast with this delicious pesto, here’s how:

  1. Preheat oven to 200°C (or 180°C fan-forced).
  2. Place bread slices on a baking tray lined with baking paper. Spray each slice with a little olive oil and top each slice with 2 tablespoons of the pesto.
  3. Cut the truss tomatoes into 1cm slices and the cherry tomatoes in halves and stack on top of the toasts so that they are layered.
  4. Drizzle each with olive oil and sprinkle salt and pepper to taste.
  5. Place in the oven and bake for 20-25 minutes.
  6. Remove from oven. Top with fresh basil, a few pepitas, a drizzle of olive oil and if using, a drizzle of balsamic glaze.

Tip: This pesto and tomato topping is also great on crackers!