Vegan Kale Pesto with Cashew Parmesan
Rated 5.0 stars by 3 users
Category
Entrees
Prep Time
10 minutes
This vibrant Vegan Kale Pesto is bold, herbaceous, and packed with plant-based goodness. Made with nutrient-rich kale, walnuts, garlic, and a squeeze of lemon, it's blended to creamy perfection with extra virgin olive oil and our signature NOOCH IT! Cashew Parmesan for that irresistible cheesy flavor—without the dairy. A pinch of red pepper flakes adds just the right amount of kick, while fresh cilantro or basil brings brightness.
Toss it with pasta, drizzle over roasted veggies, spread on sandwiches, or swirl into soups—this dairy-free pesto is endlessly versatile and deeply satisfying.
Perfect for: pasta sauces, sandwich spreads, pizza bases, or veggie bowls.
Ingredients
- 3 cups chopped kale, packed
-
3 tbsp NOOCH IT! Cashew Parmesan
- 6 tbsp olive oil
- 1/4 cup walnuts
- 2 cloves garlic
- 1/2 lemon juiced
- 1/2 tsp salt
- 1/4 tsp red pepper flakes
- 2 tbsp fresh cilantro or basil (optional)
Directions
- Combine all ingredients in a food processor and pulse until smooth
Recipe Note
To make pesto pasta, In a pot or saucepan, toss pesto with cooked pasta and a few tablespoons of pasta water to thin as desired. Heat over medium heat until the pasta is hot. Garnish with NOOCH IT!, and chopped walnuts. Enjoy!
