How to cook Kale and Cashew Pesto (Vegan friendly) easy

Kale and Cashew Pesto (Vegan friendly) - . Today I am sharing this Kale and Cashew Pesto (Vegan friendly)! A quick and easy dinner that is ready in under 25 minutes! Easy Vegan Kale & Cashew Pesto Recipe Classic pesto gets a delicious vegan makeover in this recipe and becomes even healthier with the addition of kale leaves. This vegan kale pesto can be spread on sandwiches, added to soups and pastas - the choice is yours! Made with raws cashews and a bucket of kale, it's simple, healthy and so addictive. This post is going to be super brief because it is part one of a two-parter. This vegan cashew kale pesto is the perfect healthy topping for your veggies, buddha bowls, pasta and so much more!

Super easy to make in the blender or food processor, this will dress up any meal. Pesto might just be one of my most favourite condiments, I think. (Also a fan of mayo, but feel like that's not so classy?! haha). This vegan kale pesto is made with kale instead of basil, and gets its savory flavor from cashew and pine nuts.

You can cook Kale and Cashew Pesto (Vegan friendly) with 10 Ingredients and 3 steps. See the following guide!

1. 1/2 cup Cashews.
2. 10 g Pinenuts.
3. 100 g Avocado (1/2 a large avocado).
4. 1 Garlic clove.
5. 30 ml Lemon juice (1/2 Lemon).
6. 65 g Kale.
7. 20 g Basil.
8. 5 g Coriander.
9. 70 ml Avocado oil.
10. TT Salt and Pepper.

It's a great alternative to traditional pesto when basil is not in season, or if you're looking to add more veggies to your diet. Vegan Kale Pesto Recipe - How to make easy homemade paleo & vegetarian friendly pesto with kale and cashews. I love using pesto in all kinds of veggie recipes. After buying bottle after bottle of vegan pesto recently, I thought I'd make my own since I had a massive bag of kale in the fridge that was crying out to be.

1. 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..
2. 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..
3. 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..

Using a food processoror 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. Trader Joe's vegan kale, cashew and basil pesto is so unbelievably delicious it gives our homemade (non-vegan) version a run for its money. And sometimes (like, when it's not basil season where we live) we prefer store-bought pesto!