Spinach and Basil Pesto with Cheddar, Cashews, or a Vegan Twist

Pesto doesn’t always have to follow the rules... Sometimes, it’s about what you have on hand and the small, unexpected combinations that end up surprising you. This pesto started exactly like that — a little bit of cheddar with a swirl of miso for that umami depth, some cashews, and fresh greens. What came out was a rich, creamy sauce with a gentle punch, perfect for those days when you want something simple but not ordinary. And if you’re skipping dairy, the vegan twist with miso and nutritional yeast brings its own bold flavour.

Start by toasting the cashews, sunflower seeds, and pumpkin seeds. It only takes a few minutes, but brings out the depth and nuttiness that really carries the pesto.

Let them cool slightly before blending — it makes for a smoother mix and more balanced flavour.

I like having a jar of this in the fridge during the week. It’s great folded into warm pasta, layered into sandwiches, or spooned over roasted vegetables. It adds richness and flavour without needing much else — especially useful when you’re putting together a meal from leftovers or whatever you’ve already got in the fridge or cupboard.

Some days I’ll eat it cold with pasta and a handful of fresh greens. Other times it’s the finishing touch — on flatbreads, or drizzled over whatever roasted veg you’ve got: courgettes, peppers, or red onions. It’s the kind of thing that doesn’t ask for much effort, but still makes everything feel a bit more put together.

This pesto has that satisfying texture — smooth but substantial. The cheddar version is a rich, punchy pesto with depth and just the right edge from mature cheddar, especially with a little miso swirled in. If you're skipping the dairy, the nutritional yeast brings that same deep, savoury hit. It’s bold either way.

It stores well too — I keep mine in the fridge with a thin layer of olive oil on top. It’ll last about a week. You can also freeze it in small portions if you want to keep some ready for later.

Spinach and Basil Pesto with Cheddar, Cashews, or a Vegan Twist

Ingredients

Base Ingredients

1 small bunch fresh basil (plus 2 tsp dried if needed for deeper flavour)

1 cup fresh baby spinach

1/3 cup cashew nuts

1 tbsp sunflower seeds

1 tbsp pumpkin seeds

1 clove garlic (or more, to taste)

1/3 cup extra virgin olive oil (adjust as needed)

Juice of 1/2 lemon

1/4 tsp salt

1/4 tsp black pepper

1/2 tsp white miso (optional but recommended)

For the cheesy element:

1/4 cup shredded mature cheddar cheese
OR (for vegan version):

2 tbsp nutritional yeast

Instructions

1. Toast the Nuts & Seeds

   • In a dry pan over medium heat, toast the cashews, sunflower seeds, and pumpkin seeds for 2–3 minutes until fragrant. Let them cool slightly.

2. Blend the Base

   • In a food processor, combine the basil, spinach, garlic, and toasted nuts/seeds.

   • Add mature cheddar and miso or nutritional yeast and miso, depending on the version you're making.

3. Drizzle in Olive Oil

   • While blending, slowly drizzle in the olive oil until you reach a creamy but spoonable consistency.

4. Adjust the Flavour

   • Add lemon juice, salt, and black pepper, then blend again.

   • Taste and tweak: more lemon for brightness, more chili for kick, or another pinch of salt if it needs more punch.

5. Store & Use

   • Transfer to a clean jar and top with a thin layer of olive oil.

   • Refrigerate for up to 1 week, or freeze in small containers for up to 3 months.

Serving Suggestions

Pasta Bowl: Stir into warm or cold pasta (fusilli, penne, or farfalle work well)

Sandwich Spread: Layer into sandwiches, wraps, or grilled cheese

Flatbreads: Use as a base with sautéed greens or roasted veg

Roasted Veg: Drizzle over sweet potatoes, courgettes, or charred broccoli

Dip: Pair with crackers or warm flatbread

Customisation Options

Nut-Free: Swap cashews for more sunflower and pumpkin seeds

Creamier Texture: Add a spoonful of cream cheese

Brighter Flavour: A little lemon zest adds extra zing

Add Spice: Add chilli flakes or a pinch of cayenne if you like heat

A Note on Miso

White miso is subtle but full of character — with a lightly sweet, almost fruity fragrance. It’s not traditional in pesto, but it adds an umami depth that brings everything together. Whether you’re using mature cheddar or going dairy-free with nutritional yeast, miso offers a savoury layer that rounds it all out without overpowering. It’s not loud, but it lingers in a good way.

However you make it — vegan or vegetarian — this pesto has a way of making the everyday feel just a little more thoughtful.

My food. My canvas. My chronicles.

Recreated this? Share your version and tag @FlavourCanvasChronicles on Instagram — I’d love to see it.