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  • Writer's pictureChloë's Kitchen

Vegan Kale Cashew Pesto

I absolutely love pesto, always have, always will. There is nothing easier than just throwing it on some pasta for dinner. I also love Parmesan cheese but it doesn’t love me, so although I cheat occasionally, I don’t like to every day and honestly you can make some really delicious dairy free food without even missing the cheese! So I tried making my pesto dairy free and it’s honestly just as good, if not better! I love the blend of the kale and the fresh basil with the two different kinds of nuts (cashews and pine nuts). The touch of lemon lightens it up and the water makes it less oily than some other pesto. The nutritional yeast gives it that cheesy flavor we all love but it’s completely gluten and dairy free! You can put it on chicken, shrimp, gluten free pasta, regular pasta or even zucchini noodles. But today I decided to throw it in with some roasted veggies and chopped chicken breast. It was delicious and I hope you enjoy it as much as I do!

1.5 cups kale

1 cup fresh basil

1 clove garlic

1/2 lemon, squeezed

1/4 cup pine nuts

1/3 cup cashews

4 tbsp nutritional yeast

1/3 cup water

1/4 cup olive oil

Salt/pepper to taste

Blend everything together in a food processor. Salt and pepper to desired taste. Toss in with pasta, chicken and roasted veggies. Then serve!



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