Cavolo Nero Pesto

Course: Pesto
Cuisine: Vegan
Prep Time: 5 minutes
Total Time: 5 minutes
Servings: 4 portions
Calories: 291kcal
Author: The Greedy Vegan
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.
Print Recipe

Ingredients

  • 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

Instructions

  • 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.

Nutrition

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%