Kale Pesto with Cashew and Parmesan

Name: Kale Pesto with Cashew and Parmesan
Yield: 8
Cuisine: Mediterranean
Ingredients: 1 bundle kale; 1/2 cup cashew nuts; 2/3 teaspoon salt; 1/2 teaspoon black pepper; 3 cloves garlic; 1/3 cup grated Parmesan cheese; 1 cup olive oil

0 mins prepServes 8

Vegan Kale Pesto with Cashew Nuts: 5 minutes healthy recipe! Serve it with pasta, bread, salads, soups, beans, roasted vegetables or anything else you like.

8 servings

What you need

1 kale, chopped, stalks removed (about 3 cups)

½ cup cashew nut, toasted

⅔ tsp salt, or less if you use Parmesan

½ tsp black pepper

3 clove garlic

⅓ cup grated parmesan cheese, omit or use hard vegan cheeses if vegan or vegetarian

1 cup olive oil

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Instructions


1 Using a food processor or 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. Serve with pasta, bread, salads, sandwiches, potatoes, roasted or fresh vegetables, eggs, fish, soups, beans or anything else you like. Enjoy!

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Kale Pesto with Cashew and Parmesan

What you need

Instructions

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