Fresh mint pesto is perfect for the sunny spring days!
I’m head over heels in love with different kinds of vegan pestos and spreads. Here in Finland you can buy them from nearly every supermarket (vegan arrabiata pesto has saved me from a boring meal countless times!). Pestos are great for everyday use since they’re so versatile. I like to add them to plates of pasta, pizzas, breads and salads. They’re also great mixed with some cooked beans: for example, green pesto + white bean spread is so simple yet amazing.
From all of the store-bought and homemade pestos, this kale mint pesto is my current favorite. It’s slightly thicker than regular pesto (it has also way less oil) and it’s utterly delicious. It’s made with cashew nuts and loads of greens and represents a great way to incorporate more dark leafy greens into your diet almost without even noticing! I’ve been using this pesto in salads and as a spread, but most often I find myself eating it with pasta. You know, it’s so green it almost screams pasta. Life’s all about balance and so forth…
Below the recipe, I’ve listed some tips to make it easier for you to adjust the pesto to your liking. Hope you love this pesto as much as I do! Have a happy Sunday.
Vegan kale mint pesto (makes around 3dl ready pesto)
- 2 dl (1 cup) baby spinach
- 2 leaves of kale, stems removed
- juice of a whole lemon
- 120g or 2 dl (1 cup) cashew nuts
- 1 tsp salt
- 4 tsp nutritional yeast
- 4 branches of fresh mint (use only the leaves)
- 4 branches of fresh parsley
- 2 tbsp water
- 2 tbsp olive oil
Wash kale and spinach. Place all the ingredients in a high-speed blender and blend until you get a pesto-like texture. Check the taste and adjust if necessary (sometimes, more salt or nutritional yeast is a good idea). Store in a resealable jar in fridge up to one week.
Tip no. 1: If you prefer your pesto runnier, increase the amount of olive oil to 0,5dl – 1dl.
Tip no. 2: If you’re not a fan of parsley, try basil or cilantro instead.
Tip no. 3: If your blender is not that good or you use a hand mixer, try soaking the cashews before use. A couple of hours covered with plenty of water will be enough.
Tip no. 4: If you’re not a fan of kale’s rather green taste, you can leave it out or sub it using extra baby spinach.1