This is my recipe for an easy Cashew Pesto Vegan recipe with basil, kale or spinach, olive oil and garlic. A delicious dairy free pesto recipe easy to make. Paleo, gluten free. This Kale Cashew Pesto vegan recipe is amazing to stuff vegetables, in pasta sauce or to spread in sandwiches like in my vegetarian pesto sandwich. Kale is such a great and healthy add-on to your regular basil pesto recipe. I used cashew pieces instead of Parmesan to make the recipe dairy free. You will not believe that this pesto is cheese free! It is thick and creamy with a lovely fresh garlic taste as you would expect from a regular pesto recipe.
All you need to make this kale cashew pesto vegan recipe is a food processor and 10 minutes to finely blend all the ingredients together. I store my cashew pesto in a glass jar in the fridge for 1 week but I usually make a larger batch that I split it small portion and freeze in bags. Again, this recipe is one of the basic clean eating recipe that can be made by everyone even if you are a busy working woman!If you chose to freeze this Cashew Pesto simply add the frozen pesto in the saucepan to rewarm and pour over pasta, rice or any vegetables. It is also a good idea to freeze this pesto in ice cube and then use as ‘butter’ to cook vegetables in a saucepan and add flavor. So useful to make a quick dinner a bit more fancy in a minute!
Enjoy the cashew pesto recipe !
Nutrition panel is for 2 tablespoons of this cashew pesto vegan recipe. The whole recipe makes about 5 cups – 80 servings of 2 tablespoons.