This Vegan Greens Pesto is certainly not your traditional pesto recipe, but is still just as colorful, flavorful and easy to make! I use equal parts kale and spinach instead of basil and cashews instead of pine nuts (does anyone actually ever always have pine nuts on hand? I’ve never recipe tested with them before). This recipe makes a whoooole lot of pesto (1 cup), so if you’re the only greens eater in the house like I am, you can freeze the leftovers for up to 6 months. First, freeze in an ice cube tray, then pop out the cubes and freeze in a bag.
Vegan Greens Pesto
- 3 cups kale
- 3 cups baby spinach leaves
- 1/4 cup cashews
- 2 tbsp nutritional yeast
- 2 tbsp lemon juice
- 2.5 tbsp avocado oil
- Dash of Himalayan pink salt
- Dash of black pepper
- Dash of garlic powder
Toast the cashews over medium heat (~5 minutes or until they start to brown).
Place the toasted cashews and the remainder of the ingredients in a food processor.
Blend until smooth. Continue to season to taste if necessary.
-Feel free to substitute avocado oil for olive oil.