Made with fresh kale and creamy cashews, this vegan pesto is packed with nutrition and flavor that will leave you feeling satisfied and happy. Whether you’re a fan of kale or not, this pesto recipe will change the way you see this leafy green vegetable. I agree to be sent email.
And for those familiar with Trader Joe’s style pesto, this homemade version is just as good - if not better. Not only does it taste amazing, but it also allows you to control the ingredients and customize it to your liking. You can adjust the amount of garlic or add some red pepper flakes for a spicy kick. So why not try making this delicious vegan cashew kale pesto tonight?
Why I love this
Easy to prepare. Nutritious, healthy, and delicious. It’s a unique variation of the common basil pesto. Burst of flavor with the combination of kale, basil, and cashews. Versatile - can be used in a variety of dishes. The homemade version is just as good (if not better) than store-bought options.
Ingredients
Fresh kale leaves Basil leaves Raw Cashews Garlic cloves Olive oil Nutritional yeast
Instructions
Wash the fresh basil leaves and kale leaves. Remove the stems. In a large bowl, place the washed kale leaves and add boiling water. Let the leaves sit for 5 minutes. Add cold water and squeeze excess water out with your hands. Set it aside. In a food processor or blender, add garlic cloves, cooled kale leaves, cashews, salt, basil leaves, nutritional yeast, pepper, and lemon juice. Blend until smooth. Slowly pour in olive oil while blending till it becomes a paste-like consistency. Serve with your favorite dish like pasta and rice or store in an air-tight container. Your easy pesto recipe is ready!
Serving Suggestions
This versatile kale cashew pesto can be served in numerous appetizing ways.
Try it as a spread on artisan bread or a topping for baked potatoes. Toss it with your favorite pasta for a quick and easy dinner, or spread it on sandwiches and wraps for a burst of flavor. You can mix it with rice and make your pesto rice. You can also use it as a dip for fries, sweet potato wedges, potato cubes, or crackers, making it the perfect appetizer for any occasion.
Variations
For a citrusy twist, include some lemon zest. If you like a bit of kick, red pepper flakes can be a great addition. You can substitute the cashews with pine nuts, almonds, or sunflower seeds for a different flavor and texture profile. For a non-vegan variant, blend in some Parmesan cheese in lieu of nutritional yeast. Not a fan of kale? Spinach is an excellent alternative.
Top tips
Use fresh ingredients for the best flavor and nutrition. Be sure to use extra virgin olive oil and not the olive oil blend that’s commonly available. Blending in some nutritional yeast gives this pesto a cheesy flavor. Adjust the amount of garlic according to your taste preferences. For a smoother consistency, add more olive oil while blending.
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Just subscribe to my newsletter for more delicious vegan recipes such as this sent directly to your inbox. The best way to store it is in an airtight container in the refrigerator. This pesto will last for up to a week when stored this way. If you wish to keep it longer, consider portioning it out and freezing it. You can freeze this pesto for up to 3 months without any loss in flavor or texture. To use, simply thaw it overnight in the refrigerator. Always use a clean spoon when serving to maintain freshness and prevent contamination. Follow me on social media Facebook, Instagram, and Pinterest.
📖 Recipe
