CAVOLO NERO PESTO
This vegan cavolo nero pesto takes fresh kale and combines it with cashew nuts. It is lighter and healthier than it's full fat Italian counterpart.
Serves: 3-4 portions
INGREDIENTS
45 g (1 cup very tightly packed) cavolo nero, washed and chopped
90g (2/3 cup) cashews
5 tbsp olive oil
2 tbsp freshly chopped basil
2 cloves garlic
2 tsp nutritional yeast
½ tsp salt
½ tsp black pepper
3 tbsp hot water, ideally from your boiling pasta or potatoes
INSTRUCTIONS
Wash the kale, remove the stems from the leaves and chop it roughly.
Add it with the remaining ingredients to a food processor - except the hot water.
Process until it is a smooth mass with a few cashew chunks. Add the hot water and process for a few more seconds.
Serve immediately with pasta, potatoes, zucchini noodles or whatever you prefer.
This vegan cavolo nero pesto takes fresh kale and combines it with cashew nuts. It is lighter and healthier than it's full fat Italian counterpart.
Serves: 3-4 portions
INGREDIENTS
45 g (1 cup very tightly packed) cavolo nero, washed and chopped
90g (2/3 cup) cashews
5 tbsp olive oil
2 tbsp freshly chopped basil
2 cloves garlic
2 tsp nutritional yeast
½ tsp salt
½ tsp black pepper
3 tbsp hot water, ideally from your boiling pasta or potatoes
INSTRUCTIONS
Wash the kale, remove the stems from the leaves and chop it roughly.
Add it with the remaining ingredients to a food processor - except the hot water.
Process until it is a smooth mass with a few cashew chunks. Add the hot water and process for a few more seconds.
Serve immediately with pasta, potatoes, zucchini noodles or whatever you prefer.
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