Vegan Kale Cashew and Basil Pesto Pasta

Name: Vegan Kale Cashew and Basil Pesto Pasta
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Ingredients: 1 Cup Roughly Chopped Stemmed Kale; 1 Cup Packed Fresh Basil; 1/3 Cup Raw Cashews; 2 Tablespoons Nutritional Yeast; 1/2 Teaspoon Salt; 2 Tablespoons Lemon Juice; 8-12 Ounces Pasta of Choice

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Vegan Kale Cashew and Basil Pesto Pasta is a fun twist on traditional pesto. The kale pesto is bright and fresh - made with only a few plant-based ingredients, this pesto is dairy-free and oil-free. Ready in just 20 minutes!

A bowl of pasta tossed with kale cashew basil pesto.

Classic pesto calls for basil pine nuts, but kale and cashews are a delicious twist on the traditional recipe.

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Why I love this Vegan Kale Cashew and Basil Pesto
Ingredient Notes & Substitutions
How to make Kale Cashew and Basil Pesto
FAQ & Expert Tips
Recipe Prayer
More vegan pesto
Tried this recipe?
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💬 Comments

This pesto still tastes like the classic recipe because even though we're using kale, there's still basil for that traditional pesto flavor. Kale just adds some earthiness and more nutrients.

Plus, sometimes basil can get expensive!! If you don't grow it at home and don't want to fork over the cash for like six packages from the store, kale is a more affordable option.

And cashews are a great sub for pine nuts - they are smooth and sweet, a great complement to the bite of kale flavor.

Why I love this Vegan Kale Cashew and Basil Pesto

Plant-based & dairy-free - most pesto recipes call for parmesan cheese and some sort of oil to create a smooth paste. But you don't need either of those for a delicious pesto!
Fresh and summery - basil is in season during the summer, and it's bright, minty, peppery flavor makes any dish light and zesty
So quick and easy - it literally takes 5 minutes to make pesto. Once you have your pesto, you just need the time to cook your pasta. Aaaand, dinner is done!‍
Dietary needs - besides being vegan and oil-free, this pesto is also naturally gluten-free and totally sugar-free

Ingredient Notes & Substitutions

Fresh Basil: fresh basil is key for pesto. Buy the basil right before you'd like to use it to avoid it going bad. If you do buy it several days ahead of time, take it out of the package and place the stems in a glass of water to stay fresh.
Kale: use classic curly kale for this recipe.
Raw Cashews: classic pesto calls for pine nuts, but cashews make a great addition to pesto. Choose raw cashews to get a fresh flavor and also avoid added oils
Nutritional Yeast: nutritional yeast is a yellow yeast that has a cheesy flavor. It's the perfect substitute for cheese in many vegan recipes, like this pesto.
Lemon Juice: fresh juice is best! You could use lime juice as a sub
Salt
Pasta: I used a bean-based pasta for some extra protein. You can choose any pasta of any shape!

Vegan Kale Cashew and Basil Pesto Ingredients

How to make Kale Cashew and Basil Pesto

Step 1. Make the pesto. Blend the kale, basil, cashews, nutritional yeast, and salt in a food processor. With the processor running, pour in the lemon juice to achieve a paste consistency.

Step 2. Cook the pasta according to the package directions. Drain and rinse well.

Step 3. Transfer the pasta to a bowl and toss with the pesto, stirring evenly to coat. Enjoy!

FAQ & Expert Tips

Make nut-free pesto.

If you can't eat almonds or other nuts, use an equivalent amount of sunflower seeds instead.

Can't find enough basil?

This recipe also tastes great using just kale! It doesn't have the classic basil taste but is still a bright, fresh pesto for your pasta.

Storing pesto

Basil is a delicate herb that turns brown easily. So be sure to store this pesto in an air tight container and consider covering the top directly with plastic wrap.
When reheating leftovers, give the pesto a stir before using, as the ingredients may have separated slightly.

Recipe Prayer

Thank you God for fresh summer foods. Thank you for this quick and easy pesto that fuels our bodies. Help us to enjoy this food. Amen.

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