Baby Kale & Basil Pesto with Cashews and Pine Nuts


Pesto is one of my favorite dips, as evidenced here, here, and here. I add it to anything and everything, from scrambled eggs in the morning, to salads at lunch, and of course, to top chicken and veggie bowls at dinner. I was inspired to make this one by the abundance of baby kale in my fridge, and I could not be happier with the results. The combination of basil and zingy kale is complemented by the nutty flavor of the cashews and pine nuts. Feel free to substitute spinach or extra basil for the kale if you’d like and get creative with the add ins! Next time, I’m going to add sun-dried tomatoes… stay tuned for an update on that!


Recipe for Baby Kale & Basil Pesto with Cashews and Pine Nuts 


  • ½ cup olive oil
  • ¼ cup garlic cloves
  • ¼ cup lemon juice
  • ¼ cup fresh orange juice
  • 1 tsp salt
  • 1 tsp pepper
  • 4 cups packed basil leaves
  • 4 cups packed baby kale
  • ¼ cup nutritional yeast
  • ½ cup toasted pine nuts
  • ½ cup toasted cashews


  1. In a high-powered blender or food processor, combine (in order): olive oil, orange juice, lemon juice, garlic, salt, pepper, nutritional yeast, basil, and baby kale.
  2. Blend on high for about 2-3 minutes, or until smooth. Add the cashews and pine nuts, and blend for about 30 seconds. I like pesto with a lot of texture, so I stopped here but you could blend it until completely smooth if desired! Enjoy!

Note: To roast the broccoli I enjoyed with this pesto, I simply washed and chopped the broccoli, sprayed with olive oil, and sprinkled with salt, pepper, and red pepper flakes. I then roasted it at 375ºF for about 30 minutes to golden perfection!

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