Easy Vegan Pesto
by: claire cary
Easy, delicious, flavorful and so easy to whip together, this vegan & dairy free pesto recipe is the perfect addition to any meal. Serve it with some grilled chicken, pasta, in a sandwich or just as a simple spread on toast.
Ingredients
- 2 cups fresh basil packed
- 2-4 large kale leaves
- ½ cup olive oil
- 1 cup pine nuts
- 2-3 large cloves garlic
- 2 tablespoons lemon juice about 1 large lemon
- ⅓ cup cashew parmesan click for recipe
- 1/2-1 teaspoon sea salt
- Black pepper to taste
Instructions
- Add the kale (stems removed) and garlic to a food processor and pulse until broken up into fine pieces.
- Add all remaining ingredients and process until smooth, or leave a few chunks if desired.
- Taste and add more basil, lemon, or salt if desired.
- Transfer to the fridge to chill, or toss with pasta if enjoying immediately!
Notes
Don't be afraid to really pack the basil in there, this is where much of the flavor is coming from!
Once prepared, this recipe will store in the fridge for about 5-7 days in an air tight container.
If you don't have kale or don't want to include it, just leave it out! No need for a replacement, but arugula is also delicious.
Serving: 1/4 of the recipe / Calories: 270kcal / Carbohydrates: 3.8g / Protein: 3.4g / Fat: 22.2g / Fiber: 1.5g / Sugar: 0.4g
