Confession time, I don’t think I’ve ever had actual pesto. Therefore I’m not 100% sure that this recipe can be considered pesto, but from my very brief research, I read that pesto is traditionally made from basil (a green) and pine nuts (a nut). So I thought, well I don’t have basil or pine nuts, but I do have kale and cashews, so let’s make some pseudo pesto! This recipe is super easy to make and utilizes kale, one of the best sources of dietary vitamin K you can get. Especially with summer approaching, kale is in abundance right now. If you’re not sure what to make with all the kale you’ve grown in your garden, this is the perfect recipe.
Here’s the recipe:
- 100 g cashews, soaked
- 1 head garlic, roasted
- ½ cup almond milk
- 3 tbsp olive oil
- juice of half lemon
- 3 tbsp nutritional yeast
- 1 tsp onion powder
- 2 tsp salt
- 3 cups kale, washed
- In a bowl, soak the cashews in boiling water for at least an hour. If you don’t have a high-speed blender, soaking the cashews overnight is preferred.
- While the cashews are soaking, preheat the oven to 400oF.
- Take your head of garlic and cut off the top side, so that head of garlic is still held together by the stem, but that each clove is exposed.
- Wrap the garlic in aluminum foil and roast in the oven for 10 minutes, or until the garlic is soft. Remove from the oven and set aside.
- In a high-speed blender, add your drained cashews and all the remaining ingredients except for the kale. To remove the cloves of garlic, use a fork to remove the cloves from the stem.
- Puree the sauce until smooth and creamy. At this point the sauce should be runny – don’t worry!
- Add the kale and puree until smooth and no large pieces of kale remain.
- Taste and adjust seasonings to your preference. Serve with pasta, on pizza or flatbread!