Cavolo Nero Pesto
Prep Time: 5 minutes
Total Time: 5 minutes
Servings: 4 portions
This vegan cavolo nero pesto takes fresh kale and combines it with cashew nuts. It is lighter and healthier than it's full fat Italian counterpart.
- 45 g cavolo nero washed and chopped, very tightly packed if measured in cups
- 90 g cashews
- 5 tbsp olive oil
- 2 tbsp basil freshly chopped
- 2 cloves garlic
- 2 tsp nutritional yeast
- 1/2 tsp salt
- 1/2 tsp black pepper ground
- 3 tbsp hot water ideally from your boiling pasta or potatoes
Wash the kale, remove the stems from the leaves and chop it roughly.
Add it with the remaining ingredients to a food processor - except the hot water.
Process until it is a smooth mass with a few cashew chunks. Add the hot water and process for a few more seconds.
Serve immediately with pasta, potatoes, zucchini noodles or whatever you prefer.
Serving: 1portion | Calories: 291kcal | Carbohydrates: 8g | Protein: 5g | Fat: 27g | Saturated Fat: 4g | Sodium: 298mg | Potassium: 223mg | Fiber: 1g | Sugar: 1g | Vitamin A: 23.9% | Vitamin C: 17.2% | Calcium: 2.8% | Iron: 10.1%