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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 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.

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.

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!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.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!

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.

 

 

Enjoy the cashew pesto recipe !

carine claudepierre

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.

Kale Cashew Pesto Vegan

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.
Prep Time: 10 mins
Total Time: 10 mins
Author: Carine
2 tablespoons
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Ingredients

Instructions

  • In a food processor with the S blade attachment, add all the ingredients.
  • Process on high speed until the it forms a pesto paste with bites of cashew nuts. Stop when it reach the consistency you like. The more you process it the less bites of nuts you will have.
  • Store in the fridge in a airtight container up to a week. This recipe makes about 5 cups of pesto.
  • Can be frozen in plastic bags up to a month.
Use: this pesto can be use in warm pasta, as a spread in sandwich, to make bread toast appetizers or in any recipes calling for pesto.
Kale alternatives: you can replace kale by baby spinach leaves
Nutrition Facts
Kale Cashew Pesto Vegan
Amount Per Serving (2 tablespoons)
Calories 13 Calories from Fat 8
% Daily Value*
Fat 0.9g1%
Carbohydrates 0.9g0%
Fiber 0.1g0%
Sugar 0.1g0%
Protein 0.5g1%
* Percent Daily Values are based on a 2000 calorie diet.

 

Nutrition panel is for 2 tablespoons of this cashew pesto vegan recipe. The whole recipe makes about 5 cups – 80 servings of 2 tablespoons.

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.

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    10 comments
  1. Garlic gloves lol ! This recipes looks and sound Devine ! Definitely making this today 🙂 thank you for your creative recipe!

    • OMG! I did wrote gloves instead of cloves LOL So now you know I am not an english speaker. I am French, I am really doing my best to write thi blog in english and I am so sorry for this mistake, all fixed now thanks to YOU! Never hesitate to shoot a comment when you spot such an error, at least I made you laugh a sec. HAHA. Thanks for reading the blog. XOXO Carine.

    • Hello, This pesto recipe makes about 3 cups pesto, 800 ml. The nutrition panel is for one serve of 1 teaspoon (10ml). So yes, based on this serving size the recipe serve 80 teaspoons. Many readers use only few teaspoons of this pesto on sandwich bread that is why I found t relevant to provide the nutrition info based on the smallest serve. Then, if you are using more, you can easily work out the math to get the nutrition panel for your own serving size. I hope this makes sense. Many thanks. Carine.

    • Of course my love! You can use this pesto ANYWHERE! I love to use this in pasta even in cold zucchini noodles. My husband would use it on sandwich as a spread or veggie dip. Enjoy the recipe and report back on how you used it ! Would love to hear that. XOXO Carine.

    • Hi ! I used raw cashews – not soaked one. It want to keep some tiny chunk bites of cashews in the pesto – as a regular pesto. If you soak them it will create a thick paste. Enjoy the recipe. XOXO Carine.