Laura's Vegan Table


  • 1 cup raw, unsalted cashews (soaked in hot water for 20 minutes, then drained)
  • 1 clove garlic
  • 1 pint cherry tomatoes, cut in half
  • 1 cup packed, fresh basil leaves
  • 1 teaspoon sea salt
  • pinch of red pepper flakes (more if you like it more spicy)
  • 1/2 cup olive oil

Traditionally made with blanched almonds, I use cashews to give this pesto a lot of creaminess. Fresh tomatoes and basil complete this fabulous Sicilian recipe. Raw vegan + gluten free, this pesto is great on everything! Add to potatoes, pasta, crostini, or use as a veggie dip.


Add the cashews and garlic to a food processor and pulse a few times until finely chopped. Add in the tomatoes, basil, sea salt, red pepper flakes and olive oil. Process until smooth. Serve warm or at room temperature. Store remaining pesto in the refrigerator for up to three days.