After using Trader Joe's Vegan Pesto on the sandwich I posted recently, I wanted to make my own pesto. This Cashew, Kale Pesto is easy to make and is best leftover to give the kale extra time to soak. Using fresh ingredients is key as it makes it more flavorful. It is also important to wash and soak the kale and basil for a few minutes to make it easier to combine in the food processor. Then all you have to do is process in a food processor until combined. If not combining well, you can add either more water or more olive oil.

Please like, share, and follow for more content! And please let me know how you like it.

Cashew, Kale Pesto

Yield: 4

Prep time: 10 minutes

Total time: 15 minutes

Ingredients

Macadamia Nuts | 1/4 cup

Cashews | 1/4 cup

Fresh Basil | 2 cups, stems removed

Kale | 1 cup, stems removed

Olive Oil | 1/2 cup 

Water | 1/2 cup 

Nutritional Yeast | 1/4 cup 

Salt | 1 tsp

Cumin | 1 tsp 

Black Pepper | 1 tsp

Directions

1. Add to a food processor and process until fine. If it's not processing well, add extra olive oil or water. 

2. Enjoy!

Nutrition Facts

Per 1 serving:

Calories:  352   | Fat: 36 g | Saturated Fat:  5 g | Cholesterol: 0 mg |

Sodium: 756 mg | Total Carbs: 5  g | Dietary Fiber: 2 g | Sugars: 1  g | Protein: 4 g