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Raw Vegan Kale & Cashewnut Pesto

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Brock tweaks a pesto recipe for his and Marta's spicy taste buds. Garlic chives and nasturtium (an edible flower) add a kick and flavour. Raw cashews and nutritional yeast give a cheesy flavour. Delish!
  Kale 1⁄2 Pound, washed
  Extra virgin olive oil 1⁄4 Cup (4 tbs) (organic)
  Coconut oil 2 Tablespoon
  Sea salt 1 Tablespoon
  Lemon juice 3 Tablespoon
  Black pepper 1⁄2 Teaspoon, freshly grounded
  Nasturtium 2 Gram, rinsed and chopped
  Basil 2 Gram, rinsed and chopped
  Garlic chives 20 Gram, rinsed and chopped
  Garlic 3 Clove (15 gm), chopped
  Nutritional yeast 2 Tablespoon
  Cashew 1⁄2 Cup (8 tbs), soaked

1. Remove the stem of the kale and set aside.

2. In a blending jar take kale, olive oil, coconut oil and salt. Blend well to make paste.
3. Add in the lemon juice and black pepper. Blend again.
4. Add in nasturtium, basil, chives, garlic and nutritional yeast. Blend well for few minutes.
5. Stir in the cashew and pulse the grinder 5 times.

6. Serve Kale Pesto with whole grain pasta and enjoy!

Recipe Summary

Difficulty Level: 
Preparation Time: 
10 Minutes
Are you interested in raw and vegan food - in that case, this easy recipe of pesto would come helpful to you. It takes only few minutes to blend up this pesto by using few simple ingredients, which are quite easily available in your backyard herb garden. Watch the video thoroughly to learn about the important information on the recipe.

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