Cashew Kale Pesto

Fresh And Versatile Cashew Kale Pesto

With the garden full of fresh herbs and veggies here is a delicious twist on pesto! Vegan,full of fibre, calcium,vitamin K, magnesium, B12, anti inflammatory and antibacterial properties. This pesto is great on pizza,pasta, potatoes or just plain out of the jar!

  • 1 Cup Raw Cashews soaked in water overnight
  • 1 Cup Fresh Basil
  • 1 Cup Fresh Baby Kale
  • 2 Cloves Garlic Grated
  • 3 Tbsp Nutritional Yeast
  • 3/4 Cup Extra Virgin Olive Oil
  • 1/2 Tsp Salt
  • Pepper To Season
  • Small Amount Of Water If Required
  • In food processor blend cashews, 1/2 cup of the olive oil, nutritional yeast and garlic until coarse but well mixed.
  • Add Basil, baby kale, remaining 1/4 cup of olive oil, season with salt and pepper and continue to process until well blended but still slightly coarse. Add small amount of water if required to blend into a desired consistency. I like my pesto smooth but not runny.
  • Store in an airtight container or glass jar and can be refrigerated for up to 1 week or frozen up to 6 months
Cashew Kale Pesto added onto to pizza with tomatoes,red onion and pear. My teenagers devoured it in minutes!