Four-Herb Besto Pesto!

Course Side Dish
Cuisine Italian
Keyword antibacterial, antifungal, basil, cashews, cilantro, citrus, detox, easy, garlic, gluten-free, grain-free, healthy fats, lemon, mint, olive oil, omega 3's, parsley, plant-protein, raw, raw-vegan, spring, summer, vegan
Prep Time 10 minutes
Total Time 10 minutes
Servings 12
Calories 244 kcal


  • 3 cloves garlic You’ll notice a trend very quickly with my recipes – any time they call for garlic, I use A LOT! I can’t help it. It is just so delicious and so good for you. If you have a sensitive palette though, feel free to dial it back a clove or two.
  • ¾ c. raw unsalted cashews
  • ¾ c. extra-virgin olive oil I use a cold-extracted type, which maintains the integrity of the oil by limiting oxidization. Oxidization = chemical damage caused by adding heat, which leads to free radical build up in the body.
  • 3 tbsp. fresh squeezed lemon juice I buy lemons and limes by the bag, and zest and juice them right away for easy future use. The zest can be stored in the freezer for eons and added to so many recipes for instant vibrancy and freshness, and the juice can be stored in a sealed glass container in the fridge for months.
  • 1 tbsp. lemon zest
  • 1 c. basil tightly packed
  • 1 c. mint
  • 1 c. parsley
  • 1 c. cilantro
  • ½ tsp. good quality sea salt
  • Fresh ground pepper to taste


  1. Peel the garlic cloves. (I set my clove on my cutting board, then with the flat side of my knife on top of the clove, I smash it down with my hand. This releases the clove from the skin, making it much easier to peel.)
  2. Roughly chop all the herbs before measuring one cup of each. (I discard the basil and mint stems, however the parsley and cilantro stems can be utilized!)
  3. Add the garlic, herbs, and all the remaining ingredients to either a food processor or a blender. Blend until everything is evenly incorporated, stopping to scrape down the sides when necessary. (Using a food processor will result in a chunkier pesto, while the blender will leave things smoother and produce a richer green colour.)

  4. Empty the pesto into a glass jar, seal with a lid, and place in the fridge until ready to use.

Recipe Notes

As always, nutritional information is a rough estimate. For a full explanation of nutritional analysis, please read our Disclaimer.

Nutrition Facts
Four-Herb Besto Pesto!
Amount Per Serving (1 serving)
Calories 244 Calories from Fat 189
% Daily Value*
Fat 21g32%
Saturated Fat 3g19%
Sodium 108mg5%
Potassium 486mg14%
Carbohydrates 10g3%
Fiber 3g13%
Sugar 1g1%
Protein 5g10%
Vitamin A 4870IU97%
Vitamin C 44.7mg54%
Calcium 132mg13%
Iron 4.3mg24%
* Percent Daily Values are based on a 2000 calorie diet.