> Skip to content

Recipe  •  31 October 2018

 

Kale and cashew pesto

A versatile, flavourful vegan pesto from SuperNatural.

This recipe is of course different in flavour to the traditional basil pesto, but I have mimicked some of the typical flavours. Cashew nuts, when blended through food, can have a sort of parmesan flavour and they also give a beautiful creaminess.

Kale and cashew pesto

Makes 2 cups

INGREDIENTS

  • 3 cloves garlic
  • ½ cup (75 g) unsalted raw cashews
  • 3 cups (210 g) packed kale, roughly torn
  • juice of 1 lemon
  • 1½ cups (375 ml) olive oil
  • sea salt

METHOD

Put the garlic, cashews and kale into a food processor and pulse until finely chopped. Add the lemon juice and olive oil and blitz to combine.

Have a taste and adjust with salt and a little more lemon juice if needed.
 

TIP: The pesto will keep for up to 1 week in an airtight container in the fridge.

Feature Title

SuperNatural
A beautiful collection of 100 simple, flavour-filled dishes that vegans, vegetarians and flexitarians will love.
Read more

More features

See all recipes
Recipe
Minestrone, risoni and kale pesto

Tobie Puttock allows the vegetables to do the talking in his warming take on minestrone.

Recipe
Stuffed butternut pumpkin with sage, chestnuts and cranberries

An impressive centrepiece for any meal from SuperNatural.

Recipe
Fried tofu sandwich with Japanese barbecue sauce

Tobie Puttock’s meat-free version of the Japanese katsu sando, from his cookbook SuperNatural.

Recipe
Banana, pecan, chia and strawberry pancakes

A nourishing breakfast with whole grains, seeds and fruit from SuperNatural.

Article
An Australian Christmas menu for 2022

6 amazing recipes to try this holiday season.

Article
5 chefs share the essential ingredients they always have on hand

Discover famous chefs’ favourite ingredients. From French butter to chocolate, these are the five must-haves that cooking pros keep on hand.

Article
The vegan pantry

From SuperNatural, Tobie and Georgia Puttock’s tips on essential vegan ingredients.

Article
Everyday vegan alternatives

Tobie Puttock, chef and author of SuperNatural, shares and weighs up simple vegan substitutes for common ingredients.

Recipe
Parmesan and Herb-Crumbed Chicken Burgers

The sauce is really the star of the show in this burger recipe – it is so full of flavour, creamy and delicious. Serve as burgers or use the same ingredients (minus the buns) to make wraps or bun‑less burgers (use some iceberg lettuce leaves as the bun).

Recipe
Hoisin Salmon Sesame Cucumber Salad

Smashing the cucumbers gives them maximum surface area to absorb the delicious dressing in this salad. Topped with falling‑apart baked salmon, this dish is light, quick and tasty.

Recipe
Fish Tacos with Mango Salsa

Welcome summer into your kitchen with these moreish tacos. The mango salsa is the perfect balance of sweet, zesty and flavoursome (try not to eat it all before it gets to the table!)

Recipe
Smoky chickpeas with coriander tahini

Hummus Hab bil Tahinia w al Kuzbara

Looking for more recipes?

See all recipes
penguin pop image
penguin pop image