Ingredients
Pesto
- 85 g Kale, stalks removed
- 25 g fresh basil
- 100 grams raw cashews, pre soak for 3hrs if you can
- pinch salt, to taste
- 30 grams olive oil, (optional if you are oil free)
- 1-2 cloves garlic, (more or less to taste)
- 20 g lemon juice
Accessories you need
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
Blanch the kale in boiling water for 2 minutes and drain. Shake off excess water.
Add kale, basil, raw cashews, garlic cloves, and lemon juice to TM bowl. Chop for 8-10 secs, speed 8 or until the mixture forms a coarse paste.
Scrape the sides of bowl and repeat if needed. (Taste and adjust salt and lemon juice if required).
If using olive oil, pour through opening until desired consistency, speed 4. The pesto is done once the mixture forms a smoother paste.
Store refrigerated in an airtight container for up to a week.
Tip
This Kale pesto is really versatile and delicious either on its on, with crackers, as a sandwich spread, in soup or with a serve of eggs, meat or fish.
Nuts – you could use walnuts in place of cashews or a mix of macadamia and cashew nuts.
Original recipe: //www.veganrunnereats.com/596/easy-vegan-kale-cashew-pesto-recipe/
Thermomix Model
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Recipe is created forTM 31
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
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