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5 from 1 vote

Pesto Rosso

This pesto rosso is vegan, using cashew nuts instead of cheese. It taste fantastic and goes well with veggie sticks as a dip or with pastas or zoodles.
Course: Starter
Cuisine: Low Carb, Vegan, Vegetarian
Servings: 6
Author: Valerie Marin


  • 100 gr Cashew nuts Soaked for 4 hours
  • 25 gr basil Fresh, leaves only
  • 120 gr Olive Oil
  • 30 gr Pine nuts
  • 120 gr Sun-dried tomatoes
  • 1 Garlic clove
  • 1 tsp Salt
  • 25 gr Roasted capsicum (optional)


  • In a food processor blend the soaked, rinsed and strained cashew nuts for 15-20 seconds (Thermomix┬« 15 sec/ speed 10)
  • Add all the other ingredients and blend for another 20-25 seconds or until desired texture. (Thermomix┬« 20 sec/ speed 6-7)
  • It is ready to serve or if you want to keep it in the fridge, transfer to a glass container and cover the top of the pesto with 1/4 cm layer of olive oil to avoid oxydation.