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. 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 likeIf you are interested in canning but don’t really know how to start, let me introduce you to Jenny Gomes from A Domestic Wildflower. She is an expert in canning and she covers everything you need to know about canning in her canning course for beginners. Get step by step video lessons, clear instructions, fool proof recipes, and reap the benefits for your health and wallet from an expert! Jenny generously offered a 20 % discount on her course for you, my readers! Just use the special price coupon code: ELENASREADERS  and enroll to the course!

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

Print Recipe
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.
Kale Pesto
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Course Condiment
Cuisine Mediterranean
Passive Time 5 minutes
Servings
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
Course Condiment
Cuisine Mediterranean
Passive Time 5 minutes
Servings
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
Kale Pesto
Votes: 0
Rating: 0
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Rate this recipe!
Instructions
  1. Using a food processor (for example, Philips Avance Collection Blender 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!
Recipe 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.


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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