Kale Pesto with Basil and Cashews


  • 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
  • 12 garlic cloves, optional
  • Kosher salt to taste
  • Juice of half a lemon
  • 3 T of parmesan cheese or nutritional yeast


  1. Bring a large pot of water to a rolling boil, and quickly blanch chopped kale for about 45 seconds until bright green. Set aside. 
  2. 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.
  3. 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.