Vegan Kale Pesto with Cashew Nuts

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by: Happy Kitchen.Rocks






Vegan Kale Pesto with Cashew Nuts: 5 minutes healthy recipe! Serve it with pasta, bread, salads, soups, beans, roasted vegetables or anything else you like




ingredients

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serves: 12

1 stalks bundle kale, chopped, removed (about 3 cups)

1/2 cup cashew nuts, toasted

2/3 teaspoon salt (or less if you use Parmesan)

1/2 teaspoon black pepper

3 cloves garlic

1/3 cup grated Parmesan cheese (omit or use hard vegan cheeses if vegan or vegetarian)

1 cup olive oil

Nutrition Facts
Vegan Kale Pesto with Cashew Nuts

Servings Per Recipe: 12

Amount per Serving

Calories: 233

  • Total Fat: 23.1 g
  •     Saturated Fat: 3.7 g
  •     Trans Fat: 0 g
  • Cholesterol: 2.4 mg
  • Sodium: 182.5 mg
  • Total Carbs: 4.7 g
  •     Dietary Fiber: 0.4 g
  •     Sugars: 0.6 g
  • Protein: 3.6 g
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preparation

1.  Using a food processor or an immersion blender, pulse chopped kale, toasted cashew nuts, salt, black pepper, garlic and Parmesan cheese (if using) until smooth. Gradually add oil until you like the consistency. Add more oil or more cashew nuts to adjust the consistency. Serve with pasta, bread, salads, sandwiches, potatoes, roasted or fresh vegetables, eggs, fish, soups, beans or anything else you like. Enjoy!

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