Quick, fresh, delicious — a weeknight favourite made even better with Kashew Pesto.

There’s something magical about the combination of pasta, basil, olive oil, and cheese. Our Kashew Pesto is made with fresh basil, cashew nuts, olive oil and natural ingredients — no preservatives, no artificial flavours. It’s vibrant, creamy, and intensely aromatic, making it the perfect sauce for a fast, satisfying bowl of pasta.

Why Kashew Pesto?

Traditional pesto is delicious, but often heavy on dairy and oil. Kashew Pesto gives you the same bold flavour — herby, garlicky, rich — but with a lighter, plant-based twist thanks to our creamy cashew base.

Ideal for:

• Quick weekday meals
• Healthy plant-based cooking
• Tossing in pasta, sandwiches or salads
• Anyone who loves bold basil flavour

Just one spoon turns simple pasta into a gourmet dish.

Ingredients (2 servings)

• 200g pasta (spaghetti, fusilli or penne)
• 2–3 tbsp Kashew Pesto
• 1–2 tbsp pasta cooking water
• Olive oil
• Salt & pepper to taste
• Optional toppings:
 – Kashew Aged Cheese (grated or shaved)
 – Cherry tomatoes
 – Rocket (arugula) or basil leaves
 – Toasted nuts for crunch

Method

1. Boil the pasta — Salt the water generously and cook until al dente.
2. Save a little pasta water — Scoop out 1–2 tbsp before draining.
3. Toss with Kashew Pesto — In a bowl or pan, mix pasta + pesto + a splash of pasta water to help it coat evenly.
4. Season — Taste and adjust with salt, pepper, or more pesto if desired.
5. Garnish generously — Add cherry tomatoes, basil, rocket and finish with shaved Kashew Aged Cheese.

Serving Notes

• Best enjoyed warm, immediately after mixing.
• Add extra veggies (zucchini, spinach, mushroom) for a fuller meal.
• Also amazing cold as a pesto pasta salad for lunch boxes or picnics.

A Simple Bowl of Happiness

Good pasta doesn’t need complexity — it just needs good ingredients. With Kashew Pesto, you get fresh basil aroma, creamy cashew richness, and bright flavour that lifts any dish. Comforting, wholesome, and ready in 10 minutes.

Make it for dinner tonight — your body (and tastebuds) will thank you.

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