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

Total Time 5

Servings servings

Calories 91kcal

Author Elena Szeliga

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