I love this recipe. Thank you, this was very good, will make it again today :). I generally don’t need as much water as suggested because the cooked kale retains some water. The only issue was the pasta was a little dry but I think it was due to not serving immediately. I will try it tomorrow for a girl’s brunch :) I also love your videos, so nicely done. This recipe requires just 10 minutes, 1 bowl, and 9 ingredients to make. While the potatoes are cooking prepare the Kale Pesto according to the instructions. thank you for the recipes!!! I used the sunflower seeds. This easy vegan kale pesto is so versatile – you will be obsessed. We add kale and parsley for a diversity of greens and nutrients. ❤️, Aw, thank you so much for your kind words and lovely review, Debbie. I’m not dairy or nut or oil free, I just stumbled onto this recipe while trying to find something to do with a ton of slightly past it’s prime kale! 5 Minute Vegan Kale Pesto – made with almonds, olive oil, kale, garlic, salt, and lemon juice. I like having some herbs, especially basil, because it adds that quintessential pesto flavor. I made a dairy-free pesto for anyone who is vegan… Blanching it makes it bright green and helps the whole thing blend a little smoother! The perfect 10-minute spread or sauce for Italian night and beyond! I only had kale and used cashews. That way, you get a bit of that creamy texture without adding too much oil. I then cooked another bath and froze both for next week’s event. Replacing olive oil with water DOES make it oil free. Check out this tutorial! and had it with GF penne. Would the consistency/flavor change if you were to use spinach or kale instead of basil as the base? In a blender or food processor, combine the kale, basil, garlic, nutritional yeast, and nuts, pulsing just until coarsely chopped. what about if i use spinach for the greens? I also used raw almonds, and didn’t get much of a nutty taste. For this recipe, I was wondering if you think that almonds, hazelnuts or cashews would be a good substitute for brazil nuts? Pesto is a sauce that is believed to have originated in the Liguria region of northwestern Italy. I was wondering if there are any non acidic subs for garlic and especially the lemon? What measurements would you suggest for a cup of dried pasta? (Looking forward to trying the garlic scape version as we also grow whacks of garlic). Try to make some today, and have it over pasta with veggies! This vegan kale pesto is blended with fresh garlic, pine nuts, cashew parmesan, and olive oil for a savory, delicious winter-friendly pesto! This is my favourite pesto ever! Store covered in the refrigerator up to 5 days. Vegan Low FODMAP Kale Pesto Our Low FODMAP Kale Pesto happens to be vegan – taking advantage of “cheesy” nutritional yeast. I love ALL recipes you offer. This really knocked it out of the park! I would enjoy some tips on growing basil in pots indoors.??? ). It pairs perfectly with pasta, and is completely customizable based off of what you have on hand. We make savory (garlic, onion, etc and sweet (Cinnamon, maple syrup, honey, etc) as well. Throw in kale leaves, cook for 30 … It would also be delicious slathered on my Garlic Herb Flatbread. Basil is hands down my favorite fresh herb, and pesto is one of my favorite comfort foods. The body of the pesto if made up … Working quickly place kale in boiling water swirl, and immediately remove. It was wonderful, but nowhere as pretty as yours. I wish I had thought to take a picture. Your blog is awesome and this looks amazing! I love your cookbook, btw! Love the idea to blanch! :P. You share the best recipes out of everyone that I know! I have made this recipe lots of times- with walnuts/ kale, hemp seeds and collard greens, basil/ cilantro/ parsley and they are all amazingly fabulous! Cook for 5 minutes and transfer the kale to a colander, using a slotted spoon. I Tried last week and it turns out super yummy! *Recipe as written makes ~1 cup of pesto. Elaine–Trader Joe’s and Whole Foods generally carry large containers of fresh basil year-round. As always, your recipes are so simple and delicious. Warmly It’s easy to make, incredibly versatile depending on what greens and nuts you have on hand, and BIG on flavor. I LOVE the idea of using kale in my pesto. The pros: Trader Joe’s Vegan Kale, Cashew and Basil Pesto is excellent pesto that rivals homemade. Build a sixer and you’ll be more than set for meal planning, impromptu get-togethers and whatever else comes your way. This kale pesto is completely vegan and comes together in just a few minutes in the food processor. Depending on the recipe, it might offer the tang you are looking for. The cons: Don’t let pesto’s green appearance fool you, this is not a low calorie sauce. This vegan pesto has a short prep time (the total time should only take 10 minutes or so) and comprises of your choice of fresh greens and herbs, … Sheila. Get easy-to-follow, delicious recipes delivered right to your inbox. I added some avocado in the sauce and it was even creamier and delicious. These steps help mellow out the sharp/bitter bite of garlic, shallot, and raw kale. Cook according to package directions. (Nutrition information is calculated using an ingredient database and should be considered an estimate. Slowly add olive oil, lemon juice and plenty of salt and pepper, blending just until desired consistency is reached. Thanks so much! The first written recipe for pesto was from Giovanni Battista Ratto in his 19th century work The Genoese cuisine. Or is another kind of nut or seed closer to the pine nut flavor? My husband is the undisputed Pesto King in the summer (we grow a LOT of basil) and even he said it was awesome! Xo. 1 cup kale (if you have leftover steamed kale, you can also use that, but fresh is better), 2/3 cup nuts (pine nuts are traditional, but walnut and cashew nuts are nice for variety), 2 teaspoons lemon juice (fresh is always best). We are so glad you find our recipes helpful! One of the best meals ever. Vegan Kale Pesto with Cashew Nuts: 5 minutes healthy recipe! This is my best vegan kale pesto recipe – I make it a couple times a month, and it’s usually gone within a day or two! Gluten-Free, Grain-Free, Italian-Inspired, Vegan, (or other sturdy green such as collards or beet greens), sunflower seeds, hemp seeds, or brazil nuts. Can’t wait to give this a try too! This would make the perfect addition to pasta night. Add the olive oil, lemon juice, lemon zest, nutritional yeast and a good pinch of salt and pulse again until combined. 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