Kale and Cashew Pesto (Vegan friendly). This vegan kale pesto recipe yields a delicious pesto bursting with flavor and packed with healthy nutrients. It makes a delicious and versatile condiment that can brighten up the flavor of any dish, from sandwiches and wraps to pastas and soups. Home » Recipes » Condiment & Sauce Recipes » Vegan Kale Pesto with Cashew Nuts.

This Kale Almond Vegan Pesto makes a wonderful alternative to traditional basil pesto plus it's cheaper to make & it's dairy free. This recipe for Kale Almond Vegan Pesto was originally posted in April last year, a week or two after I started my website. I have been making it regularly since then and. You can have Kale and Cashew Pesto (Vegan friendly) using 10 ingredients and 3 steps. Here is how you achieve that.

Ingredients of Kale and Cashew Pesto (Vegan friendly)

Prepare 1/2 cup of Cashews.
You need 10 g of Pinenuts.
It's 100 g of Avocado (1/2 a large avocado).
It's 1 of Garlic clove.
Prepare 30 ml of Lemon juice (1/2 Lemon).
Prepare 65 g of Kale.
Prepare 20 g of Basil.
Prepare 5 g of Coriander.
You need 70 ml of Avocado oil.
Prepare of TT Salt and Pepper.

This delicious, healthy kale pesto recipe can be served on pasta, sandwiches, etc. I'd come across them in health magazines and vegan blogs before, so I knew they're high in protein and full of essential amino acids. Vegan lasagna that's gluten-free, grain-free, and nightshade-free too! It has the sweet, salty, creamy, gooey thing going on and is pretty easy overall to put together.

Kale and Cashew Pesto (Vegan friendly) instructions

Collect your ingredients. Roast the cashews and pinenuts over a medium heat. Take care not to burn the nuts, you just want them lightly brown..
Place all ingredients (cashews, pinenuts. avacado, garlic, lemon juice, kale, basil, coriander, avocado oil, salt and pepper) in a blender and blend on high until the mixture is smooth and has no visible lumps. Depending on your blender, this might take anywhere between 5-10 minutes. You can also make use on an immersion/stick blender..
Enjoy it with pasta, on rice cakes, as a side dip for your crisps or as a meal topping. I loved mine on homemade gluten-free gnocchi..

I've never been a huge fan of pesto. Something about the flavor just kinda rubbed me the wrong way. I never bothered looking at the ingredients of traditional pesto. One day, when Usha and I were chatting while cooking together, she told me that she loves to make Italian food, and it suddenly occurred to me that cashew cream in pesto could work really well. A few months later, when I was visiting Europe - and had access to.