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Dairy Free Kale Pesto

Total Time 5 minutes


  • 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


  1. Place cashews in a bowl and pour boiling water over cashews. Let them soak for at least 5 minutes, then drain.

  2. Place all ingredients in a food processor and pulse. Add water a tablespoon at a time if you'd like a more liquidy consistency.

  3. Store in the refrigerator for up to a week or freeze.