Creamy Kale Pesto

December, 2020

A delicious and creamy dairy-free pesto. I love experimenting with different leaves to make pesto and sauces. This freezes well and makes a quick mid-week dinner. 

Creamy Kale Pesto

Serves 3-4

  • 200g kale, washed

  • 1/2 avocado

  • 1/3 cup cashews

  • 1/2 cup oat milk (or any milk of choice)

  • 1/2 cup water

  • 1 tbs extra virgin olive oil

  • 1 small garlic clove

  • 20g fresh basil leaves, washed

  • Salt and pepper to taste

  • Sesame seeds for decoration

  • 100g green beans, sliced in half and steamed (optional)

  • 12 cherry tomatoes, halved (optional)

  1. Add all ingredients in a food processor and blend until smooth and creamy

  2. Mix in optional vegetables

  3. Serve with soba noodles or pasta of choice with a source of protein (I love salmon)


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© Talia Cecchele, 2020