I’ve never really celebrated St. Patricks day and I’m not a fan of the traditional corned beef and cabbage so I thought I would put my own twist on the holiday and whip up something green thats tasty, versatile, and full of micronutrients.
This version of pesto is dairy free, gluten free, paleo, and vegan and takes just 5 minutes to throw together. The texture is a bit thicker, like a paste. So if you’d like a thinner texture, more like a dressing, just add water a tablespoon at a time until you reach the desired consistency.
Most of the meals I make during the week are super simple and not time consuming. What’s even better is if you make something and then get multiple meals out of it! That is exactly what I have been doing with this pesto.
Add it to pasta dishes (or zoodles), chicken salad, scrambled eggs, avocado toast, dip, pizza, salmon, or veggies.
Make a big batch of this and pour into ice cube trays and freeze. Take a cube out of the freezer during the week to thaw and you’ll have a garlicky, nutty flavor bomb to add to your meals!
Dairy Free Kale Pesto
- 1 cup kale
- 1 cup basil fresh
- 1/2 cup avocado oil or olive oil
- 1/4 cup parsley fresh
- 1/4 cup cashews soaked
- 1/4 cup pine nuts
- 1/4 tsp salt to taste
- 2 cloves garlic
- juice of one lemon
Place cashews in a bowl and pour boiling water over cashews. Let them soak for at least 5 minutes, then drain.
Place all ingredients in a food processor and pulse. Add water a tablespoon at a time if you'd like a more liquidy consistency.
Store in the refrigerator for up to a week or freeze.