There is a reason why pesto is much loved around the world – it is uniquely rich and fresh tasting at the same time. It is also traditionally packed full of the umami goodness from parmesan – which means that dairy intolerant folks and vegans miss out! But never fear, this Raw Vegan Kale and Basil Pesto is packed full of umami fermented cashew cheese and dehydrated garlic which means you will never even notice the difference.
Kale lends a wonderful body and richness to this recipe and matches perfectly with basil. The garlic from the chips along with the hint of chilli add an extra dimension of flavour too. And because this recipe contains dehydrated kale etc it will keep really really well – even not in the fridge (camping anyone)!
If you don’t have access to grabbing some of our kale chips then you can substitute about 100g of kale (with the stalks then removed) as that is about how much kale is in a packet of ROAR kale chips before they are dehydrated. Also add about 20g of cashews and some garlic to compensate.
Kale and Basil Pesto Recipe
- 30g (1 packet) kale chips garlic chilli
- 100ml (or 1/2 cup) extra virgin olive oil
- 80g activated walnuts
- 30g fresh basil (use the volume of kale chips as a guide if you can’t weigh it)
- 1/2-1 juice of a lemon
- salt (to taste)
Makes about 250g Kale and Basil Pesto
Put all of the ingredients into a food processor and blend until smooth. You can decide the consistency you want. If you like having a relatively chunky Kale and Basil pesto hold back the walnuts until the rest of the ingredients are blended and add them last and blend to the desired consistency.
Put into an airtight jar and pour a little extra virgin olive oil on top to help it keep. You can also add a little water to the pesto when you are blending it to make it look lighter in colour and make it go further. However, if you do this the pesto will only last a week or two in the fridge – otherwise it should last for months!