Servings
Font
Back
0 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 bundle kale chopped, stalks removed (about 3 cups)
  • 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 grated Parmesan cheese omit or use hard vegan cheeses if vegan or vegetarian
  • 1 cup olive oil

Instructions

    Cup of Yum
  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!

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 (3%) Vitamin A 750IU (15%) Vitamin C 8.9mg (10%) Calcium 62mg (6%) Iron 0.7mg (4%)

Nutrition Facts

Serving: 8servings

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.