Cashew Kale Avocado Pesto (Vegan and Oil Free)

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Monique Nelson

Founder at Choose to Cook
Monique Nelson is the founder, chief organizer and editor at Choose To Cook, and is highly motivated to help people of the world take charge of their health through simple and delicious nutritional changes.
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Cashew Kale Avocado Pesto_Pin-ThisI am a big fan of always having certain staple foods in my home, so that whenever I run out of something absolutely key to my survival – like Pesto – I have everything I need to whip up a fresh batch. The problem is that just because I’m a fan of this behaviour doesn’t necessarily mean that I adhere to the habits and practices that ensure this behaviour actually happens.

Traditional pesto is a combination of Basil, Pine Nuts, Parmesan cheese, Garlic and Olive Oil.

As a Vegan, I typically replace the Parm with Nutritional Yeast and maybe add a thing or two for some extra flair, but it keep it fairly standard.

Last night I realized I was out of Pesto. And Pine Nuts. And Olive Oil. And my Basil was perilously close to being completely unusable.

Luckily, I am really, really good at just making things up. It is quite honestly the key to my survival. So…I accepted the challenge and came up with my Cashew Avocado Pesto! And it was phenomenal. Rather garlic, so the faint of heart can probably enjoy this recipe with a clove of garlic from a regular sized bulb, as opposed to an Elephant sized garlic bulb, but I like to live on the edge.

It is rich, let me tell you, and I love rich flavours. Anyone who things being Vegan is boring just needs to try this and be whisked away to herb heaven! The basil is strong in this dip (dip? sauce? what do you classify pesto as?), so feel free to adjust to taste. I used quite a bit because, as previously mentioned, I enjoy strong flavours, but also because my basil was moments away from being too far gone to salvage. I am not good at maintaining fresh herbs. Seriously. I googled techniques and was told to put the stems in a little bit of water and cover with a plastic bag and it should keep for a week at least. Well…it worked for about 1 day and then things started going downhill. By day three it was use it or lose it!

If you have any tips on keeping basil (or any other fresh herbs for that matter!) fresh for longer, please don’t keep them to yourself! Share the knowledge wealth in the comments below, I could really use some pointers!

Getting back to the point at hand, would you like to know how I did it? Well good, because I can’t wait to share!

Cashew Kale Avocado Pesto

Cashew Kale Avocado Pesto (Vegan & Oil Free)

Prep time: 

Total time: 

Serves: 1 Cup (Approx)

This is not a traditional Italian Pesto, but it is tangy, creamy and flavourful! It's also Vegan and Oil Free. Enjoy!
Ingredients
  • Handful of Basil leaves
  • 1 Large Kale leaf
  • ½ Organic Avocado
  • 1 Clove Elephant Garlic
  • ¼ Cup Nutritional Yeast
  • ¼ Cup Cashews
  • 2 - 3 tbsp water
Instructions
  1. Add everything to a blender and puree until smooth!
  2. Use as a dip or sauce and revel in your uber healthy garlic breath!
 

Post Author: Monique Nelson

Monique Nelson is the founder, chief organizer and editor at Choose To Cook, and is highly motivated to help people of the world take charge of their health through simple and delicious nutritional changes.

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