Kale and Cashew Pesto (Vegan friendly)

Name: Kale and Cashew Pesto (Vegan friendly)
Total time: 600 s
Cuisine: South African
Ingredients: 1/2 cup Cashews; 10 g Pinenuts; 100 g Avocado (1/2 a large avocado); 1 Garlic clove; 30 ml Lemon juice (1/2 Lemon); 65 g Kale; 20 g Basil; 5 g Coriander; 70 ml Avocado oil; TT Salt and Pepper

Zandile Finxa @cook_16030748

Pretoria

This pesto is the ultimate substitute for those who are dairyfree or simply want a more nutritious pesto😁

#pesto #vegetarian #plantbased #vegan #healthyeating #kale #kalepesto

This pesto is the ultimate substitute for those who are dairyfree or simply want a more nutritious pesto😁

#pesto #vegetarian #plantbased #vegan #healthyeating #kale #kalepesto

Zandile Finxa @cook_16030748

Pretoria

This pesto is the ultimate substitute for those who are dairyfree or simply want a more nutritious pesto😁

#pesto #vegetarian #plantbased #vegan #healthyeating #kale #kalepesto

This pesto is the ultimate substitute for those who are dairyfree or simply want a more nutritious pesto😁

#pesto #vegetarian #plantbased #vegan #healthyeating #kale #kalepesto

Saved

Ingredients

10 minutes

1/2 cupCashews
10 gPinenuts
100 gAvocado (1/2 a large avocado)
1Garlic clove
30 mlLemon juice (1/2 Lemon)
65 gKale
20 gBasil
5 gCoriander
70 mlAvocado oil
TT Salt and Pepper

Saved

Steps

10 minutes

1

Collect your ingredients. Roast the cashews and pinenuts over a medium heat. Take care not to burn the nuts, you just want them lightly brown.
2

Place all ingredients (cashews, pinenuts. avocado, garlic, lemon juice, kale, basil, coriander, avocado oil, salt and pepper) in a blender and blend on high until the mixture is smooth and has no visible lumps. Depending on your blender, this might take anywhere between 5-10 minutes. You can also make use on an immersion/stick blender.
3

Enjoy it with pasta, on rice cakes, as a side dip for your crisps or as a meal topping. I loved mine on homemade gluten-free gnocchi.