Vegan, gluten free, refined sugar free

This recipe is so versatile. I make both the pesto and the herbed chilli and just keep them in my fridge and add them to anything really. Dip fresh bread in the oil or add to a salad. Add the pesto to pasta (I recommend buckwheat pasta; it’s amazing and gluten free) or dollops over roast veggies.




1 cup x macadamia nuts or cashews

2 cups x fresh basil, stems removed.

1/2 cup x kale

2 x garlic cloves

1/2 to 1 x lemon, juiced.

2 tablespoons x nutritional yeast or parmesan

1/8 cup x good quality olive oil

1 tsp x salt (celtic or pink salt)

Freshly ground pepper to taste.


Herbed chilli oil (lasts 1 week in fridge)

1/2 cup x olive oil

2 x chilli

1/2 cup x chopped herbs of choice (I like parsley, coriander, thyme and sage- all fresh)

zest x one lemon

2 cloves x garlic (optional)



8-10 x crimini mushrooms or 4-5 x portobello mushroom

coconut oil



hemp seeds

goji berries





The day before, finely chop chilli, garlic and herbs. Add to oil as well as the lemon and zest. Sit in the fridge overnight. Lasts about a week. (I do this on my prep day. It is simple but adds flavour to any dish. Also great to dip bread into).


  1. Preheat oven to 180
  2. Rub coconut oil onto mushrooms, season with salt and pepper.
  3. Place on a lined tray and bake for 10-15 minutes, or until soft.


Add all ingredients to food processor. Blend until desired consistency. Add water if you would like it smoother.


Place the pesto in the centre of the mushrooms, drizzle with herbed oil and garnish with hemp seeds, goji berries and olives.


About The Chef

Tash Burbury can be found cooking delicious meals at Billabong Retreat or find her at Northern Beaches markets every other Friday.

She also offers conscious catering blessed with high vibration, local and sustainable Australian flavours. Refined sugar free, vegan and gluten free available. You can find out more about her at https// &