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Vegan Kale Pesto with Cashew Nuts

Vegan Kale Pesto with Cashew Nuts: 5 minutes healthy recipe! Serve it with pasta, bread, salads, soups, beans, roasted vegetables or anything else you like.

Vegan Kale Pesto with Cashew Nuts: 5 minutes healthy recipe! Serve it with pasta, bread, salads, soups, beans, roasted vegetables or anything else you likeI use this kale pesto with cashew nuts so often that I felt like I should dedicate a separate post to it. I make it different every time, but today I share the basic recipe you can customize as you wish. For example, for my Kale Salad with Caramelized Grapefruit, Avocado, Feta and Pesto Dressing I added a bit of tarragon and lime juice and for this Kale Pumpkin Salad with Feta and Pesto Dressing I opted for some pumpkin oil.

I like to make wild garlic pesto in spring and classic vegan pesto all year round.

As you can see, I like adding pesto to my salad dressings. To make a regular pesto into a pesto dressing, you just need to make the consistency more liquid, by adding a bit more of oil and/or lemon juice.

Another option would be to make a pesto-based creamy dressing whisking some Greek yoghurt, sour cream and/or mayonnaise with the kale pesto, making it an easy and healthy alternative to ranch salad dressing.

Vegan Kale Pesto with Cashew Nuts: 5 minutes healthy recipe! Serve it with pasta, bread, salads, soups, beans, roasted vegetables or anything else you like

Kale is a great seasonal substitute for basil in classic pesto. It is insanely healthy and tastes great in it, too. By healthy I mean, it’s a REAL metabolism booster. Kale, garlic, cashew nuts, olive oil… There is nothing in this condiment that is NOT healthy.

Vegan Kale Pesto with Cashew Nuts: 5 minutes healthy recipe! Serve it with pasta, bread, salads, soups, beans, roasted vegetables or anything else you like

Moreover, it goes well with almost about everything. Pasta? Yes. Green salad? Yes. Potato salad? Yes. Sandwiches? Yes! Jazzing up your roasted vegetable casserole? Yes. Fresh veggies? Yes. Fish? Yes. Eggs? Yes. Soup? Why not. Beans? Definitely yes. It makes literally everything taste better. I like to spread it on a slice of bread for breakfast or lunch. If you put a slice of your favorite cheese on top, it might become your favorite open-faced sandwich!

Vegan Kale Pesto with Cashew Nuts: 5 minutes healthy recipe! Serve it with pasta, bread, salads, soups, beans, roasted vegetables or anything else you like

You can go ahead and preserve your kale pesto for later. I usually sterilize my jars, put some pesto inside leaving a bit of space and then pour a thin layer of olive oil on top. I seal it and keep refrigerated for a couple of weeks. You can prolong it to a couple of months by freezing it.

Vegan Kale Pesto with Cashew Nuts: 5 minutes healthy recipe! Serve it with pasta, bread, salads, soups, beans, roasted vegetables or anything else you like

Vegan Kale Pesto with Cashew Nuts: 5 minutes healthy recipe! Serve it with pasta, bread, salads, soups, beans, roasted vegetables or anything else you like

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Here is a recipe for you. Hope you like it!

Kale Pesto
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5 from 1 vote

Kale Pesto with Cashew and Parmesan

Vegan Kale Pesto with Cashew Nuts: 5 minutes healthy recipe! Serve it with pasta, bread, salads, soups, beans, roasted vegetables or anything else you like.
Course Condiment
Cuisine Mediterranean
Keyword kale pesto, vegan kale pesto, vegan pesto
Total Time 5 minutes
Servings 8 servings
Calories 91kcal

Ingredients

  • 1 bundle kale chopped, stalks removed (about 3 cups)
  • 1/2 cup cashew nuts toasted
  • 2/3 teaspoon salt or less if you use Parmesan
  • 1/2 teaspoon black pepper
  • 3 cloves garlic
  • 1/3 cup grated Parmesan cheese omit or use hard vegan cheeses if vegan or vegetarian
  • 1 cup olive oil

Instructions

  • Using a food processor or an immersion blender, pulse chopped kale, toasted cashew nuts, salt, black pepper, garlic and Parmesan cheese (if using) until smooth. Gradually add oil until you like the consistency. Add more oil or more cashew nuts to adjust the consistency. Serve with pasta, bread, salads, sandwiches, potatoes, roasted or fresh vegetables, eggs, fish, soups, beans or anything else you like. Enjoy!

Notes

If you want to preserve it, just boil your jars in water for 15 minutes, cool them, pour the green sauce and a tablespoon of olive oil on top. That way you can store it in the fridge for a few weeks. If you want to store it longer, simply freeze it.

Nutrition

Calories: 91kcal | Carbohydrates: 3g | Protein: 3g | Fat: 7g | Saturated Fat: 1g | Cholesterol: 3mg | Sodium: 261mg | Potassium: 97mg | Vitamin A: 750IU | Vitamin C: 8.9mg | Calcium: 62mg | Iron: 0.7mg
Tried this recipe?Follow @happykitchen.rocks on Instagram and show me the recipes you are making from my blog using the hashtag #happykitchenrocks!

Vegan Kale Pesto with Cashew Nuts: 5 minutes healthy recipe! Serve it with pasta, bread, salads, soups, beans, roasted vegetables or anything else you likeLet me know what you pair with this pesto! I’d like to see your pictures on Instagram with the hashtag #happykitchen.rocks.

And btw, if you are interested in food combinations and what principles are behind them, make sure to download my free E-book How To Cook Without A Recipe!

Vegan Kale Pesto with Cashew Nuts: 5 minutes healthy recipe! Serve it with pasta, bread, salads, soups, beans, roasted vegetables or anything else you like

Greetings,

Elena

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Sarah | Well and Full

Tuesday 9th of February 2016

This pesto looks so thick and creamy and delicious! I bet it would be so yummy spread on toast :)

Elena Szeliga

Tuesday 9th of February 2016

Thank you, Sarah! I love to eat is as a spread, too!

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About Elena Szeliga

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Elena Szeliga is the founder of Happy Kitchen.Rocks, where she shares delicious and healthy vegetarian and vegan food, from weeknight dinners to veganized classics and gourmet appetizers. Her recipes have been featured at Better Homes & Gardens, BuzzFeed, Country Living, The Kitchn and Reader’s Digest. Her mission is to help cook easy vegetarian and vegan meals with simple and fresh ingredients. Read more about Elena.

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