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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 minutes
Total Time 5 minutes minutes
Servings 25 or 1 ½ c
Calories 21 kcal
Cost $7
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
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.
Nut free: Use hemp seeds, sunflower seeds, or pumpkin seeds instead of cashews.
Calories: 21 kcal | Carbohydrates: 2 g | Protein: 1 g | Fat: 1 g | Saturated Fat: 0.2 g | Polyunsaturated Fat: 0.3 g | Monounsaturated Fat: 1 g | Cholesterol: 0.3 mg | Sodium: 21 mg | Potassium: 72 mg | Fiber: 1 g | Sugar: 0.3 g | Vitamin A: 1152 IU | Vitamin C: 11 mg | Calcium: 30 mg | Iron: 0.4 mg