5 from 3 votes
Kale Pesto with Cashew and Parmesan
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.
Total Time
5 mins
Servings:
8
servings
Calories:
91 kcal
Course:
Condiments
Cuisine:
Mediterranean
Ingredients
- 1 kale chopped, stalks removed (about 3 cups, bundle
- 1/2 cup cashew nuts toasted
- 2/3 teaspoon salt or less if you use Parmesan
- 1/2 teaspoon black pepper
- 3 cloves garlic
- 1/3 cup Parmesan Cheese omit or use hard vegan cheeses if vegan or vegetarian, grated
- 1 cup olive oil
Instructions
- 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!
Cup of Yum
Notes
- If you want to preserve it, just boil your jars in water for 15 minutes, cool them, pour the green sauce and a tablespoon of olive oil on top. That way you can store it in the fridge for a few weeks. If you want to store it longer, simply freeze it.
Nutrition Information
Calories
91kcal
(5%)
Carbohydrates
3g
(1%)
Protein
3g
(6%)
Fat
7g
(11%)
Saturated Fat
1g
(5%)
Cholesterol
3mg
(1%)
Sodium
261mg
(11%)
Potassium
97mg
(2%)
Vitamin A
750IU
(15%)
Vitamin C
8.9mg
(10%)
Calcium
62mg
(6%)
Iron
0.7mg
(4%)
Nutrition Facts
Serving: 8 servings
Amount Per Serving
Calories 91
% Daily Value*
| Calories | 91kcal | 5% |
| Carbohydrates | 3g | 1% |
| Protein | 3g | 6% |
| Fat | 7g | 11% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 3mg | 1% |
| Sodium | 261mg | 11% |
| Potassium | 97mg | 2% |
| Vitamin A | 750IU | 15% |
| Vitamin C | 8.9mg | 10% |
| Calcium | 62mg | 6% |
| Iron | 0.7mg | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.