Vegan Cashew Kale Pesto

This vegan cashew kale pesto is the perfect healthy topping for your veggies, buddha bowls, pasta and so much more! Super easy to make in the blender or food processor, this will dress up any meal.

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Course: Salads and Sides

Cuisine: dairy free, egg free, freezer friendly, gluten free, grain free, vegan, vegetarian

Prep Time: 5

Total Time: 5

Servings: large jar

Equipment

Food processor or strong blender

Ingredients

3-5 kale leaves - I used green curly kale in the pesto pictured
1 bunch basil approximately 40-50 grams
3/4 cup cashews
25 grams nutritional yeast approximately 6 tablespoons
2 cloves garlic
1 lemon
1 cup extra virgin olive oil
salt to taste

Instructions

Prepare the ingredients: wash the kale and basil and remove thick inner stems from both. Peel the garlic and roughly chop.
Place the kale, basil, cashews and garlic into a food processor/blender and pulse until chunky. Add in the juice of the lemon, nutritional yeast and half a cup of the olive oil and blend again. Add in more of the olive oil (you should have half a cup left), and blend again, until you reach a consistency that you like. You may not need the whole cup of olive oil. Season with a pinch of salt as desired.
Store the pesto in a tightly sealed jar in the fridge.

Notes

*You can freeze the pesto for a longer life; it should last in the freezer for around 3 months. I recommend storing in small containers or in ice cube trays so you don't have to defrost it all at once.

Have you made this recipe?I love seeing your creations! Take a photo and then tag me @nourish.everyday on Instagram!

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