> Skip to content

Recipe

 

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.

SuperNatural Tobie Puttock

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

Read More

Other Recipes

Cashew Nut Paella

A flavourful, plant-based paella with easy 'flex it' options to add meat or dairy, from the most helpful cookbook for mixed-diet households, DK's There's a Vegan in the House.

Veggie Gyoza

In Thermo Cooker Fresh Favourites Alyce Alexandra shares real-food recipes celebrating seasonal produce, such as these moreish dumplings.

Looking for more recipes?

See All Recipes