Kale & Cashew Pesto (vegan friendly)

Beautiful color, slightly sweet taste, and incredible aroma … This Kale & Cashew Pesto can be an excellent addition (and decoration) to almost any summer dish! It goes perfectly with pasta, salads, baked vegetables, and gluten-free crackers. Time to try!

Pasta with pesto sauce is always a good idea for a quick lunch or dinner, especially if it is gluten-free and served with plenty of vegetables. If you do not have allergies or sensitivity to gluten, whole-wheat pasta can also be a good option. Our long-time favorites are quinoa, brown rice, buckwheat, and lentils pasta. There are so many healthy pasta options nowadays; everyone can find the right fit!

I am like a broken record, I keep reminding that it is essential to check the ingredients when you go grocery shopping. In case of pasta, there must be only one ingredient (at best). For example, organic brown rice if it is brown rice pasta. The general rule is that first thing in the ingredient list is the one that contains the most.

Today I am excited to share a simple and quick recipe of kale and cashew pesto. I love this pesto for its versatility and also because you can squeeze a significant amount of fresh greens in it. Cheese is an optional ingredient as well, so this pesto can be 100% vegan.

Generally, everyone can easily customize this recipe depending on personal preferences. For example, you can use spinach instead of kale, and pine nuts instead of cashews. There is definitely some room for experiments!

Kale & Cashew Pesto
 
Cook time
Total time
 
Ingredients
  • 3 kale leaves (any type of kale) / or 1 big handful of spinach
  • ½ cup of basil
  • ⅓ cup cashews
  • ¼ cup nutritional yeast (parmesan cheese)
  • 2 cloves of garlic
  • Juice of ½ of a lemon
  • 4 tbsp olive oil
  • 4-5 tbsp of water
  • salt (to taste)
  • fresh ground pepper (to taste)
Instructions
  1. Combine all ingredients in a blender or a food processor. Process until smooth. Stop if necessary and stir with a spoon.
  2. Store in airtight container in a fridge up to 5 days.

This pesto combines exceptionally well with fresh crispy vegetables like carrots, peppers, cucumbers, celery as well as with baked sweet potato (our favorite!)

Quick recipe!

Cut sweet potato into 1/4 inch (5 mm) thick circles and bake for 20-25 minutes at 200C / 400 F, using parchment paper. Put a little bit of pesto on each circle, sprinkle with some hemp seeds and black pepper. Viola! Beautiful and wholesome snack is ready!

Have fun in the kitchen!

Zhenya, xx

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Let me know what you think about this recipe! What do you like to add in your pesto?

I will be happy to answer your questions in the comments below or on social media. Thank you!

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Photo by

@rawfoodchefjulie


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