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My aunt Maggie sent me this recipe when we launched our first cookbook almost a decade ago. With my mom, she grew up in the Italian neighborhood of New Haven, Connecticut, and learned the delectable flavors of that cuisine. To make the recipe casein-free, we added in the cashew cream instead of dairy ingredients. - Raman


1 cup (150 g) raw unsalted cashews
½-¾ cup (120-180 mL) water
2 cups (48 g) fresh basil leaves, chopped fine
3 garlic cloves, peeled and minced fine
¼ cup (40 g) onion, peeled and chopped fine
¼ cup (5 g) fresh parsley, chopped fine
½ teaspoon salt
½ teaspoon black pepper
¾ cup (180 mL) olive oil
¼ cup (38 g) raw whole walnuts, shelled


1. Soak cashews in water for about 12 hours in the refrigerator in a sealed container
2. The cashews should be covered completely with the water
3. Remove, drain water, and rinse any cashew skin or dirt off
4. Place the cashews in a food processor or high-speed mixer, cover with the water, and pulverize on high until creamy and smooth
5. Strain the cashew cream through a fine cheesecloth or nut milk bag into a small bowl
6. Set aside
7. Next, add the basil, garlic, onion, parsley, salt, pepper, and olive oil to the blender/processor
8. Take the cashew cream and add it back into the processor and combine them all together
9. Finally add in the walnuts at the end and pulse until they are combined


1½-2 cups (330-440 g)

This recipe originally appeared in the cookbook section of The SCD for Autism and ADHD by Pamela Ferro & Raman Prasad.

The SCD for Autism & ADHD: (Cookbook Section) by Pamela Ferro & Raman Prasad is licensed under CC BY-NC 4.0