Kale Pesto with Basil and Cashews
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 5.5 Cups 1x
Ingredients
Scale
- 1 large bunch of kale, de-stemmed and rough chopped
- 1 bunch of basil (roughly 2 cups lightly packed)
- 280 g raw, unsalted cashews (roughly 2 cups)
- 60 g (4 T) of olive oil, plus more for texture
- 1 – 2 garlic cloves, optional
- Kosher salt to taste
- Juice of half a lemon
- 3 T of parmesan cheese or nutritional yeast
Instructions
- Bring a large pot of water to a rolling boil, and quickly blanch chopped kale for about 45 seconds until bright green. Set aside.
- Add cashews and the 4 T of oil to your food processor and process until finely chopped. If using garlic add it as well here. You will almost get to a cashew butter consistency, but stop while the mixture is still grainy.
- Slowly add kale, basil, parmesan/nutritional yeast, salt and lemon juice and process until evenly mixed. Taste and adjust salt, olive oil or other flavors until satisfied.
Nutrition
- Serving Size: 2 Tablespoons
- Calories: 56 kcal
- Fat: 5g
- Carbohydrates: 3g
- Fiber: 1g
- Protein: 2g
Find it online: https://seasaltcouple.com/kale-pesto-with-basil-and-cashews/