Kale, cashew and basil pesto
Prep time
Total time
A kale, plant-packed, dairy free creamy pesto. Hints of basil, lemon and garlic finish off this dip cum sauce to perfection.
Food in Color:
Recipe type: Dip
Cuisine: Vegan
Serves: 6 servings
  • 2 large garlic cloves
  • 6 cups kale leaves, destemmed (approximately 13 leaves)
  • 3 and ½ tablespoons lemon juice
  • 17 basil leaves, large
  • 1 and ½ cups soaked cashew nuts (soak for a minimum of 6 hours - volume is already soaked.)
  • 6 tablespoons olive oil
  • ½ teaspoon kosher salt
  • 1 pinch black pepper, or to taste
  • 1 pinch of red pepper flakes, or to taste
  • 2 tablespoons pinenuts
  1. Place the garlic into a food processor and mince finely.
  2. Add the de-stemmed kale and process until finely chopped
  3. Add the basil leaves.
  4. Add the lemon juice, soaked cashew nuts, pine nuts and spices and then blitz once more.
  5. Check that it's evenly combined by stirring with a spoon and process more if needed.
Recipe by Food in Color at http://foodincolor.com/kale-cashew-basil-pesto/