Vegan Kale & Cashew Pesto
I adore pesto. It's one of my favourite condiments to keep on hand and it goes with pretty much anything! I find that store bought pesto is often too oily and lacking in flavour, so I love to make my own. It tastes so much better and I make mine with kale, so it's far healthier and more nutrient dense.
This pesto recipe only takes a handful of ingredients and will be whipped up and ready to eat in less than 5 minutes! It's 100% vegan, 100% delicious, and 100% easy to make.
All you need are some fresh ingredients and a food processor!
I personally love eating this with some gnocchi, topped with caramelized red onions, and fresh cherry tomatoes.
If you use fresh ingredients and keep it in an airtight container, it will keep for up to 5 days refrigerated.
View this post on my Instagram here:
Vegan Kale & Cashew Pesto
Recipe details
Ingredients
- 2 cups of kale, woody stems removed
- 1/2 cup raw cashews or walnuts
- 2 tablespoons of extra virgin olive oil
- 2 tablespoons of fresh lemon juice
- 2 tablespoons of nutritional yeast
- 1 clove garlic
- salt and pepper to taste
Instructions
- Place all ingredients in a food processor and process until smooth. It is literally that simple! I promise you won't be disappointed.
Comments
Share your thoughts, or ask a question!
Bring on the recipes Ada! I have been following your Instagram and your dishes never disappoint. Looking forward to learning more from you.
Food Talk Daily, wise choice in choosing to bring Ada on board!
How long does it last refrigerated? Does the yeast cause fermentation? Can I use baking yeast?