Pesto is one of my favorite sauces. This Dairy Free Kale Basil Cashew Pesto goes on just about anything. I make sure to always have these ingredients around in case I need to whip up a quick meal.
What is Pesto?
Pesto is a sauce that originated in Italy. Traditionally made from basil, garlic, pine nuts, parmesan cheese, salt and olive oil.
Pesto is one of the easiest sauces to change around. Made now with a variety of different nuts, and herbs. Sometimes made with nutritional yeast for the dairy free folx, or additional things added to it like greens or spinach. Today pesto is still one of the most popular used sauces for pastas, and pizzas.
Adapted Over Time.
I created this Dairy Free Kale Basil Cashew Pesto after many attempts at creating the perfect pesto. I knew I wanted the pesto to be bright, light and have a slight kick. Because of course I love everything with some heat. Even my pesto! I love the creaminess of the cashews. It really brings out more of a cheesier, nutter flavor then the pine nuts. I encourage you again to play around with the recipe and find what works best for you and your family. You will hear me say this a lot.
That’s why I prefer cooking to baking. It gives you space to play around. Maybe you want to get rid of some extra herbs going bad, great add it in! Make it your own. Remember to give yourself some grace in the kitchen. Think of recipes more as a suggestion!
If people never explored different ways of making the same dishes we would have a very dull eating situation on our hands!
Dairy Free Kale Basil Cashew Pesto
Equipment
- Blender
- Food Processor
Ingredients
- 2 Cups Lacinato (Dinosaur) Kale Stems removed and Chopped.
- 1 Cup Basil
- 4 Garlic Cloves Peeled.
- 1/2 Cup Cashews
- 2 Tbsp Nutritional Yeast
- 1/2 Tsp Salt
- 1/8 Tsp Red Pepper Flakes
- 1/2 Cup Olive oil
- 1/2 Cup Almond Milk
- Squeeze of Lemon
Instructions
- Take all of your ingredients and add it to a blender or food processor. I personally prefer the blender.
- Blend, making sure to push down all the ingredients from the sides with a tamper or rubber spatula until it is fully incorporated and well blended.
- Hold in an airtight container for up to a week.