Cashew pesto linguini with nut crumble

Cashew pesto linguini with nut crumble

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Keep this simple with this delicious raw linguini recipe by Sally O'Neil aka The Fit Foodie.

Ingredients (Serves 2)

  • ½ cup heirloom tomatoes


  • 1 cup fresh basil
  • ½ cup cashews 
  • 2 garlic cloves
  • 2 tbsp nutritional yeast (optional)
  • 2 tbsp lemon juice
  • ¼ teaspoon Himalayan salt (or to taste)
  • ¼ cup extra-virgin olive oil


  • 4 zucchini
  • 1 tbsp olive oil
  • 1 tbsp lemon juice
  • Freshly ground black pepper


  • 1 tbsp each pepitas, sesame seeds, cashews and pine nuts


Halve the tomatoes and place on a tray in the oven on your lowest setting, or use a dehydrator, to heat through.

Put all the pesto ingredients, apart from the oil, into a food processor and blend until well combined. 

Add the oil while the blade is running in a steady stream until your desired consistency is reached.

Set the pesto aside and season to taste with salt and pepper.

Next, grate or spiralise the zucchini and set aside in a bowl. 

Add 1 tablespoon olive oil and 1 tablespoon of lemon juice, toss through and season with pepper.

Add a few tablespoons of the pesto and mix well until the zucchini is coated, then serve with the warm tomatoes and a sprinkle of crumble.

Words, recipes and photography: Sally O’Neil (@thefitfoodieblog)

NEXT: Looking for more vegetarian recipes? Try this field mushroom frittata.

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