Vegan Kale Basil Pesto

Vegan Kale Basil Pesto served with zoodles and butter beans.

Ingredients:

1/2 cup cashews

2 garlic cloves

1/2 tsp sea salt

pepper

2 cups of raw kale, packed tightly*

1 cup of basil leaves

2 Tbsp of lemon juice

1/2 cup of quality olive oil

optional: 1 tsp nutritional yeast

*spinach or another green can be used instead of the kale!

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1. Add cashews and garlic to a food processor and process for a minute until evenly combined.

2. Add salt, pepper, kale, basil, lemon juice, and nutritional yeast (if using) and process until well combined.

3. Slowly drizzle in olive oil, scraping down the sides if needed.

4. Taste it! Feel free to add more lemon juice, nutritional yeast, etc. Enjoy!

Basil pesto is my personal favorite, yet it is hard (or expensive!) to get enough basil to make pesto. I find that using another green such as kale or spinach still allows the basil to shine while also making it more nutrient dense!

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For more easy, healthy food ideas, find me on Instagram @yourtruepeace or join the Facebook group Your True Peace

With love, Amanda

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NOTE: THIS POST CONTAINS AFFILIATE LINKS WHICH MEANS I MAY RECEIVE A SMALL COMMISSION FROM PRODUCTS THAT YOU BUY USING MY LINK (AT NO COST TO YOU). IT DOESN’T INFLUENCE WHICH PRODUCTS I RECOMMEND AND IT NEVER WILL

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NOTE: THIS POST CONTAINS AFFILIATE LINKS WHICH MEANS I MAY RECEIVE A SMALL COMMISSION FROM PRODUCTS THAT YOU PURCHASE VIA MY LINK (AT NO COST TO YOU). IT DOESN’T INFLUENCE WHAT ITEMS I RECOMMEND AND IT NEVER WILL.