kale pestoCashews and nutritional yeast give texture and flavor to this vegan take on pesto...
What You Need
2 tablespoons olive oil
1/4 cup sweet white onion, sliced
3 cloves fresh garlic, pressed
4 cups fresh kale, finely chopped
1/2 cup cashews
2 tablespoons nutritional yeast
1/4 teaspoon cumin
1 cup sesame seeds
1 teaspoon black sesame seeds
1/6 teaspoon sea salt
How to Make It
In a large skillet, heat oil, onions and garlic. Cook for 3 minutes or until onions caramelize. Add kale; cook for another 2 minutes or until kale is wilted.
Transfer mixture to a food processor; add remaining ingredients. Pulse until mixture forms a smooth consistency.
Transfer to a serving bowl. Serve atop gluten-free crackers, with crudites or as a spread atop toast. Enjoy.
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