Who said pesto is just for pizza? Certainly not us. This kale pesto sauce is both vegan (no cheese!) and versatile. Yes, you can add it to your favorite ’za, but you can also spread it on sandwiches, use it as a salad dressing, or even add some to your eggs in the morning. And, no one can stop you.
INGREDIENTS
- 5 cups red kale
- 1 cup parsley
- ½ cup basil leaves
- ⅔ cup olive oil
- ½ cup raw cashews
- 1 clove garlic
- 2 tablespoons lemon juice
- 1 tablespoon sea salt
DIRECTIONS
- Combine all ingredients using a food processor or blender.
- Serve immediately or store in an airtight container like a mason jar.
WHY WE LOVE THIS RECIPE
This twist on pesto sauce includes one of the most nutrient-dense vegetables on the block: kale! Just one cup of raw kale packs more than 100 percent of your recommended daily dose vitamin K, vitamin A, and vitamin C—all powerful vitamins that boost your immune system. But it’s the rich-yet-balanced flavor of this pesto recipe that will keep you coming back for more. You’ve been warned.
By Mary Stewart, RD, NLC at Cultivate Nutrition and a Nutritious Life Ambassador. Follow her on Instagram @cultivate_nutrition_.
(Photo: Mary Stewart)
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