Store in the fridge for up to 5 days Spicy peanut dressing and soba noodle salad video Thai-inspired chopped salad video Dairy-Free Pesto Makes: About 1 cup Ingredients: Leafy greens: For kale cashew pesto: 2 packed cups curly kale, washed and stems removed For arugula pesto: 4-5 cups arugula For carrot top pesto: ~2 cups carrot tops (or honestly however much you can get) 2 cups fresh basil, washed 1-2 garlic cloves 1 1/2 tbsp nutritional yeast or dairy-free parmesan 1 1/2 tbsp cashew butter 1 1/2 tsp apple cider vinegar or lemon juice 2 tbsp water (optional) 1/2 tsp salt 1/4 tsp black pepper (or more to taste) 3 tbsp - 1/4 cup olive oil Directions: Combine ingredients: Add the kale, basil, garlic cloves, nutritional yeast (or dairy-free parmesan), cashew butter, and apple cider vinegar (or lemon juice) to a food processor and pulse the ingredients a few times to start breaking them down
Pro Tip: Tahini can thicken quickly as you mix it, so dont be afraid to add a splash of water to make it silky and pourable
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