Simple Vegan Kale and Cashew Pesto
Ready in minutes, this simple Kale and Cashew Pesto is a perfect condiment for when friends drop by. Fantastic with raw vegetables, breads or tossed through roast vegetables or pasta.
Servings 10 servings
- 3 cups fresh kale, washed and roughly torn packed cups
- 1/2 cup raw cashews
- 2 garlic cloves or more to taste
- 1 1/4 cups olive oil up to 1 1/2 cups
- juice of 1 lemon
- zest of 1 lemon
- 1 tbsp nutritional yeast
- sea salt to taste
Place the kale, cashews and garlic in a food processor and pulse until finely chopped.
Add the olive oil, lemon juice, lemon zest, nutritional yeast and a good pinch of salt and pulse again until combined.
Taste and add more lemon or salt to your taste.
Serve immediately or store in an airtight container for up to a week.
Calories: 73kcal | Carbohydrates: 4g | Protein: 2g | Fat: 5g | Sodium: 8mg | Potassium: 156mg | Vitamin A: 2010IU | Vitamin C: 24.3mg | Calcium: 34mg | Iron: 0.8mg