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a plate of zucchini noodles with a small dish of pesto on a table

Kale Cashew Pesto

A bright, creamy garlic and basil sauce to top your favorite pasta or gluten-free bread!
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Total Time 15 minutes
Cuisine Italian
Servings 8

Ingredients
  

  • 1 cup Fresh Basil leaves packed
  • 1 cup Fresh Kale leaves no stem, packed
  • 1 Tbsp Cashew butter
  • 1/2 Fresh lemon juiced (about 2 Tbsp)
  • 1/4 tsp Fine sea salt
  • 4 tbsp Olive Oil
  • 2 clove Garlic whole

Instructions
 

  • Add kale, basil, cashew butter, lemon juice, salt, and garlic to a food processor and pulse 3 times to start chopping ingredients.
  • Turn on food processor and start slowly drizzilingolive oil into the food processer one tablesppon at a time until all ingredients are fully incoproated.
  • Add to your favorite gluten-free pasta or zucchini noodles! Enjoy!
  • Store in an airtight glass container. Pour a thin layer of olive oil on top of pesto to prevent browning. Keep refrigerated.

Notes

  1. Feel free to add more cloves of garlic if you like your pesto extra strong!
  2. Slowly add more olive oil if the pesto is still chunky to get everything fully incorporated.
  3. If Kale is no longer in season you could try a different leafy green or use more basil (2 cups total).