Here’s everything you will need to make this flavorful pesto and notes:

Curly kale - I’ve also tried this with dino/lacinto kale but have to say curly kale is my favorite
Fresh basil
Garlic cloves
Nutritional yeast - you can also use dairy-free parmesan. My go-to brands for dairy-free parmesan are Follow Your Heart, Vio Life, and Simple Truth
Salt and black pepper
Cashew butter - storebought or homemade. If you want to make my homemade version, check out this video
Lemon juice or Apple Cider Vinegar
Olive oil
Water

HERE ARE DIFFERENT WAYS TO USE THE PESTO

ROASTED VEGGIE BOWL

GRILLED VEGGIE AND PESTO SANDWICH

If you give this recipe a try and be sure to let me know your thoughts by leaving a comment or tagging me on Instagram (@sweetgreensvegan.com)

Ingredients:

2 packed cups of curly kale, washed

2 cupS fresh basil, washed

1-2 garlic cloves

1 1/2 tbsp nutritional yeast or dairy-free parmesan

1 1/2 tbsp cashew butter

1 1/2 tsp apple cider vinegar or lemon juice

2 tbsp water

1/2 tsp salt

1/4 tsp black pepper to taste

3 tbsp olive oil

Instructions:

Remove the washed kale and fresh basil from their respective stems.

Combine the kale, fresh basil, garlic cloves, nutritional yeast (or dairy-free parmesan), cashew butter, apple cider vinegar (or lemon juice), and water in a food processor.

Pulse the ingredients to start breaking them down. Then, slowly stream in the olive oil with the processor running until the mixture becomes a smooth paste.

Taste the pesto and add salt and black pepper to your liking. Remember that the nutritional yeast or dairy-free parmesan can add some saltiness, so adjust accordingly

If the pesto is too thick, add more olive oil or water to thin it out.

Spoon the pesto into a jar or bowl. You can use it immediately or refrigerate it for later use.