Kale, sundried tomato, and basil pesto (lactose-free)

This recipe will give you so much pesto, you won’t know what to do with it. I had enough to make probably 5 meals, and I gave some away. I’m really horrible at knowing how to make things in moderation. Feel free to halve this recipe. Cashews can be kinda pricey, but the cost is offset by using kale instead of only basil. I actually made this recipe on my own, but I brought it to feed friends who I knew would be hungry at an event I was going to attend later that day. I have many of the ingredients for this recipe growing on my balcony garden!


– 1 head of kale 

– 2-3 sprigs of fresh basil 

– 10 or so sun dried tomatoes 

– 3/4 cup of olive oil (add more if needed)

– 1 large handful of cashews

– 1 – 2 handfuls of nutritional yeast

– Salt to taste


1. Boil water, and blanch kale for about 30 seconds, or until slightly limp.

2. Put kale in food processor and process until smooth

3. Add olive oil, basil, cashews and sun dried tomatoes

4. Slowly add nutritional yeast and salt to taste