Spaghetti with kale pesto and cashew nuts

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Recipe by Damaris Beems Course: MainCuisine: Italian




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It is something different. A pesto that has a slightly more intense taste to it. But really nice to alternate between pesto’s. This pesto can be used for this pasta, but you can easily use it the next day or week. With other veggies, in your dressing, on your bread.


  • 300 gram kale

  • 2 cloves garlic

  • 100 gram salted cashew nuts

  • 1 lemon

  • 50 gram vegan Parmesan cheese

  • 50 ml olive oil

  • salt and pepper


  • Put the kale in the food processor and grind it a bit. Add the garlic and the cashew nuts (keep some behind for decoration). Take off the zest of the lemon and add it to the kale, same with the
    Parmesan cheese and the olive oil. Turn it into a pesto that is not too creamy, it just stay a bit solid.
  • Cook the spaghetti according to the instruction on the package.
  • Drain the spaghetti and add as much pesto as you think the pasta needs. Maybe you do not need all the pesto today. You can use the cashew nuts you kept for decoration. I like to serve it with some lemon, to add some freshness to this dish.

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1 Comment

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