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Kale and Basil Pesto

Learn how to make this easy oil-free vegan pesto at home! In a blender or food processor, combine handfuls of fresh kale and basil, cashew nuts and aquafaba (chickpea brine). Ready within 5 minutes, this versatile dairy-free pesto is great with pasta, drizzled over soups and salads, or enjoyed as a plant-based dip.
Course Side Dish
Cuisine American
Diet Vegan
Keyword aquafaba, basil, cashews, dairy free, egg free, gluten free, kale, quick, raw, vegan, vegetarian
Prep Time 5 minutes
Total Time 5 minutes
Servings 25 or 1 ½ c
Calories 21kcal
Cost $7

Equipment

  • food processer

Ingredients

  • 1 handful spinach sliced & frozen
  • 2 bunch kale sliced & frozen
  • ½ c cashews
  • ¼ c chickpea brine
  • ½ lemon (zest and juice
  • 1 clove garlic
  • 1 tsp salt
  • 1 tbsp nutritional yeast

Instructions

  • Add all ingredients to a blender, then blend on low moving up to high for 1 minute until thick and creamy.
  • Top with granola, shredded coconut, berries, and sliced banana, or your favourite toppings.

Video

Notes

  • Nut free: Use hemp seeds, sunflower seeds, or pumpkin seeds instead of cashews.

Nutrition

Calories: 21kcal | Carbohydrates: 2g | Protein: 1g | Fat: 1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Cholesterol: 0.3mg | Sodium: 21mg | Potassium: 72mg | Fiber: 1g | Sugar: 0.3g | Vitamin A: 1152IU | Vitamin C: 11mg | Calcium: 30mg | Iron: 0.4mg