Asian-Inspired Kale Pesto

Time

16 minutes

SErves

approx. 350 ml

Calories

1251 kcal

Carbs

24g

Protein

21g

Fat

115g

Ingredients

For the kale and coriander pesto

  • 4 handfuls kale leaves without stems (120-150 g net) – coarsely chop
  • 100 g pistachios, peeled + unsalted
  • 70 g cashews
  • 20 g coriander, with stem
  • 150 ml olive oil, cold-pressed
  • 2 tbsp hemp oil, cold-pressed
  • 4 – 5 tbsp nutritional yeast
  • 1 small clove of garlic
  • 1/2 tsp coriander powder
  • 1/2 tsp cumin powder
  • 1/2 tsp turmeric powder
  • 1 pinch of cayenne pepper
  • Crystal salt and pepper from the mill
  • 1/2 lemon – squeeze

Instructions

With this recipe, we introduce you to a kale pesto with coriander, pistachios and cashews, which tastes great in combination with the Asian spices. It can be prepared in just 15 minutes, so be sure to test it.

Step 1

For the kale and coriander pesto, finely puree all ingredients – up to and including the garlic – in a blender.

Then add the spices and lemon juice, mix very briefly and season to taste.

Step 2

Pour the pesto into a well-sealable container and store in the refrigerator.

Kale Pesto
©ZDG/nigelcrane

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