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An overhead image of a jar of green kale pesto with a spoon

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.
4.34 from 15 votes
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Course: Condiment | Sides and Condiments
Cuisine: Italian | Raw Vegan | Vegan
Diet: Gluten Free | Vegan
Prep Time: 10 minutes
Cook Time: 0 minutes
0 minutes
Servings: 10 servings
Calories: 73kcal
Author: Amanda Logan


  • 3 cups fresh kale, washed and roughly torn packed cups
  • ½ cup raw cashews
  • 2 garlic cloves or more to taste
  • 1 ¼ cups olive oil up to 1 ½ cups
  • juice of 1 lemon
  • zest of 1 lemon
  • 1 tablespoon 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
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