Creamy Kale & Walnut Pesto

 

Print

clock icon cutlery icon flag icon folder icon instagram icon pinterest icon facebook icon print icon squares icon heart icon heart solid icon

Creamy Kale & Walnut Pesto


Ingredients

Scale
  • 2 (large) garlic cloves
  • 1 tbsp coconut oil
  • 60g (1/2 cup) walnuts
  • 60g (1/2 cup) cashews, soaked for 3-4 hours
  • 2 large handfuls kale leaves, roughly chopped
  • 1 bunch of basil leaves
  • 125ml (1/2 cup) olive oil
  • 60 ml (1/4 cup water)
  • 1/2 teaspoon sea salt, or to taste
  • 1/4 teaspoon ground black pepper
  • 1/2 teaspoon onion powder
  • 2 teaspoons coconut sugar or coconut nectar
  • 1 tablespoon nutritional yeast

Instructions

  1. Fry garlic cloves in coconut oil until they brown slightly and become fragrant. (alternatively feel free to roast them in the oven)
  2. Blend the cloves and the rest of the ingredients in a high speed blender or food processor until smooth and creamy.
  3. Store in an air tight container and consume within 4-5 days. Use it as a spread on flatbread, pizza, toast, sandwiches or add to pasta salad, roast potatoes etc! If adding to a salad thin with a tiny amount of lemon juice, water or olive oil to reach your desired consistency and to add a bit of ‘zing’! 😉

 

Comments

LEAVE A REPLY

Recipe rating
Please enter your comment!
Please enter your name here

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Recipe of the Day.

Get the latest vegan recipes sent directly to your inbox.

No spam ever. Unsubscribe anytime.

Latest Articles

Vegan Filipino Pandesal

Food Stories is a new column in which Best...

10 Vegan Ghanaian Recipes You Need to Try

Culture Tuesday is a weekly column in which Best of...

Click here to view all of our latest recipes and articles.