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 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.
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.
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!
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.
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Here is a recipe for you. Hope you like it!
Kale Pesto with Cashew and Parmesan
- 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
- 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!
Let 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!
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 :)
Tuesday 9th of February 2016
Thank you, Sarah! I love to eat is as a spread, too!