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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


  • 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


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.

Formats & editions

  • Paperback


    October 29, 2018


    232 pages

    RRP $39.99

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    Find your local bookstore at booksellers.org.au

  • EBook


    October 29, 2018

    Penguin eBooks

    232 pages

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SuperNatural Tobie Puttock

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

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