Go Back
+ servings

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.
Course Condiment, Sides and Condiments
Cuisine Italian, Raw Vegan, Vegan
Prep Time 10 minutes
Servings 10 servings
Calories 73kcal


  • 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