This kale cashew pesto recipe is more than just a simple dish; it's a delicious adventure for your taste buds.
Made with fresh kale and creamy cashews, this vegan pesto is packed with nutrition and flavor that will leave you feeling satisfied and happy.
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Whether you're a fan of kale or not, this pesto recipe will change the way you see this leafy green vegetable.
And for those familiar with Trader Joe's style pesto, this homemade version is just as good - if not better.
Not only does it taste amazing, but it also allows you to control the ingredients and customize it to your liking.
You can adjust the amount of garlic or add some red pepper flakes for a spicy kick.
So why not try making this delicious vegan cashew kale pesto tonight?
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Why I love this
- Easy to prepare.
- Nutritious, healthy, and delicious. It's a unique variation of the common basil pesto.
- Burst of flavor with the combination of kale, basil, and cashews.
- Versatile - can be used in a variety of dishes.
- The homemade version is just as good (if not better) than store-bought options.
Ingredients
- Fresh kale leaves
- Basil leaves
- Raw Cashews
- Garlic cloves
- Olive oil
- Nutritional yeast
See the recipe card for a list of ingredients and quantities, plus recipe instructions. You can find the recipe card at the bottom of this post.
Instructions
Wash the fresh basil leaves and kale leaves. Remove the stems. In a large bowl, place the washed kale leaves and add boiling water.
Let the leaves sit for 5 minutes. Add cold water and squeeze excess water out with your hands. Set it aside.
In a food processor or blender, add garlic cloves, cooled kale leaves, cashews, salt, basil leaves, nutritional yeast, pepper, and lemon juice.
Blend until smooth. Slowly pour in olive oil while blending till it becomes a paste-like consistency.
Serve with your favorite dish like pasta and rice or store in an air-tight container. Your easy pesto recipe is ready!
Serving Suggestions
This versatile kale cashew pesto can be served in numerous appetizing ways.
- Try it as a spread on artisan bread or a topping for baked potatoes.
- Toss it with your favorite pasta for a quick and easy dinner, or spread it on sandwiches and wraps for a burst of flavor.
- You can mix it with rice and make your pesto rice.
- You can also use it as a dip for fries, sweet potato wedges, potato cubes, or crackers, making it the perfect appetizer for any occasion.
Variations
- For a citrusy twist, include some lemon zest.
- If you like a bit of kick, red pepper flakes can be a great addition.
- You can substitute the cashews with pine nuts, almonds, or sunflower seeds for a different flavor and texture profile.
- For a non-vegan variant, blend in some Parmesan cheese in lieu of nutritional yeast.
- Not a fan of kale? Spinach is an excellent alternative.
Top tips
- Use fresh ingredients for the best flavor and nutrition.
- Be sure to use extra virgin olive oil and not the olive oil blend that's commonly available.
- Blending in some nutritional yeast gives this pesto a cheesy flavor.
- Adjust the amount of garlic according to your taste preferences.
- For a smoother consistency, add more olive oil while blending.
Storage and shelf-life
Storing this kale cashew pesto properly is essential to maintain its freshness and flavor profile.
The best way to store it is in an airtight container in the refrigerator. This pesto will last for up to a week when stored this way.
If you wish to keep it longer, consider portioning it out and freezing it. You can freeze this pesto for up to 3 months without any loss in flavor or texture.
To use, simply thaw it overnight in the refrigerator. Always use a clean spoon when serving to maintain freshness and prevent contamination.
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📖 Recipe
Kale Cashew Pesto Recipe
Equipment
Process Shot
Check above for step-by-step pictures (most of my recipes include pictures)
Ingredients
- 1 cup kale - stems removed
- ½ cup basil leaves - fresh
- ¾ cup cashews
- ¼ cup olive oil
- ¼ cup nutritional yeast
- Salt to taste
- ¼ teaspoon black pepper
- 2 teaspoon lemon juice
- 3 garlic cloves
Instructions
- Wash the fresh basil leaves and kale leaves. Remove the stems. In a large bowl, place the washed kale leaves and add boiling water.1 cup kale
- Let the leaves sit for 5 minutes. Add cold water and squeeze excess water out with your hands. Set it aside.
- In a food processor or blender, add garlic cloves, cooled kale leaves, cashews, salt, basil leaves, nutritional yeast, pepper, and lemon juice.½ cup basil leaves, ¾ cup cashews, ¼ cup nutritional yeast, Salt to taste, ¼ teaspoon black pepper, 3 garlic cloves, 2 teaspoon lemon juice
- Blend until smooth. Slowly pour in olive oil while blending till it becomes a paste-like consistency.¼ cup olive oil
- Serve with your favorite dish or store in an air-tight container. Your easy pesto recipe is ready!
Notes
- Use fresh ingredients for the best flavor and nutrition.
- Be sure to use extra virgin olive oil and not the olive oil blend that's commonly available.
- Blending in some nutritional yeast gives this pesto a cheesy flavor.
- Adjust the amount of garlic according to your taste preferences.
- For a smoother consistency, add more olive oil while blending.
YOUR OWN NOTES
Nutrition
Nutritional information is an estimation only.
Kendall says
I have made this a couple of times and I love it!
Uma Raghupathi says
Thank you!
Elaine says
There are so many great dishes I could use this kale pesto with. The consistency looks fantastic, so really excited about the recipe!
Tammy says
Oh now there is an unique idea I've not tried before! Sounds super delish..I love kale...now I have to try this!
Paige says
Wow, this looks amazing! I think it would be great stirred in some hummus to as a dip. YUM
Lori | The Kitchen Whisperer says
Oh an unique and interesting twist on traditional pesto! This sounds delicious and EASY! Thank you for sharing!
Uma Raghupathi says
Thank you Lori. Hope you will try this soon.
Amanda says
This kale pesto is so good! It's the perfect way to use all the kale I have in my garden, and it's incredibly versatile.
Marta says
I don't think I've ever used kale to make a pesto sauce, but I have tons in my fridge, so I'm going to have to give it a go!
Eva says
My husband won't eat kale so every time I want some I always have to make something else for him. Maybe this could be the best way to make him appreciate it. He has a problem with the texture in salads, but loves a good pesto pasta!
HEATHER PERINE says
I've been trying to eat more plant based so I can't wait to make this! Great tip on steaming Kale thanks!
Colleen says
What a great idea to use kale in a pesto? I'm planning to make it this week for pasta. Thanks for sharing.
Shelley says
What a brilliant idea to swap in some kale for a nutritional boost that nobody will even notice! And, although we're not specifically vegan and I typically go with the parmesan, I'm actually really excited to try the vegan strategy of using nutritional yeast and lemon juice as a replacement. Should cut some calories and fat, too, which is another bonus! Either way - thanks for this terrific recipe!
Uma Raghupathi says
Thank you Shelley! Hope you will try this soon:)
Kathryn Donangelo says
This was so delicious on pasta! Loved that its vegan too!
Uma Raghupathi says
Thank you Kathryn! You can use this for bread as a spread too 🙂
Kay says
Fantastic recipe, i will pass this on to my sister as she is vegan, love the way you used nutritional yeast and lemon juice to replace parmesan cheese great idea
Thanks for sharing !!
Gail Montero says
I love kale and using it to make pesto is such a fabulous idea! I can see so many uses for this, too!
Uma Raghupathi says
Yes right. Thinking of using it as a topping for soup as well.