Kale Pesto Transitioning Into Raw Foods
Elevate your plant-based meals with the vibrant flavors of Kale Pesto, a nutrient-packed recipe designed for those transitioning into raw foods. This wholesome, dairy-free pesto combines the earthy goodness of fresh kale and basil with the creamy richness of soaked raw cashews, while nutritional yeast adds a zesty, cheesy kick. Brightened with fresh lemon juice and balanced with the perfect blend of garlic, sea salt, and cracked black pepper, this pesto is as versatile as it is delicious. Ready in just 15 minutes and requiring no cooking, it’s perfect for topping zucchini noodles, spreading onto veggie wraps, or mixing into your favorite raw dishes. Easy to make and packed with vitamins, this refreshing vegan pesto is your new go-to condiment for adding a burst of flavor and health to any meal.
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Recipe Information
Ingredients
- 2 cups Fresh kale leaves (stems removed)
- 1 cup Fresh basil leaves
- 0.5 cup Raw cashews (soaked for 2 hours and drained)
- 3 tablespoons Nutritional yeast
- 2 pieces Garlic cloves (peeled)
- 2 tablespoons Fresh lemon juice
- 0.25 cup Extra-virgin olive oil
- 2 tablespoons Filtered water
- 0.5 teaspoon Sea salt
- 0.25 teaspoon Cracked black pepper
Instructions
Prepare the kale by washing thoroughly and removing the thick stems. Add 2 cups of loosely packed kale leaves to a blender or food processor.
Add 1 cup of fresh basil leaves to the blender or food processor with the kale.
Drain 1/2 cup of raw cashews that have been soaked in water for at least 2 hours and add to the blender.
Add 3 tablespoons of nutritional yeast for a cheesy, umami flavor.
Peel and add 2 garlic cloves to the blender. Adjust the garlic quantity according to your taste preference.
Squeeze 2 tablespoons of fresh lemon juice into the mixture for brightness and acidity.
Add 1/4 cup extra-virgin olive oil and 2 tablespoons of filtered water to help blend the ingredients to a creamy consistency.
Season the pesto with 1/2 teaspoon of sea salt and 1/4 teaspoon of cracked black pepper. Adjust seasoning if needed after blending.
Blend the ingredients until smooth and creamy, stopping to scrape down the sides of the blender or food processor as needed.
Taste test the pesto and adjust as necessary. Add more olive oil or water a teaspoon at a time to reach your desired consistency.
Serve immediately with your preferred raw dish such as zucchini noodles or veggie wraps, or store in an airtight container in the refrigerator for up to 5 days.
Nutrition Facts
Calories |
1054 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 93.3 g | 120% | |
| Saturated Fat | 14.2 g | 71% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1208 mg | 53% | |
| Total Carbohydrate | 38.8 g | 14% | |
| Dietary Fiber | 7.5 g | 27% | |
| Total Sugars | 5.8 g | ||
| Protein | 26.4 g | 53% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 187 mg | 14% | |
| Iron | 8.0 mg | 44% | |
| Potassium | 1188 mg | 25% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
