Absolutely love pesto. I love making a good portion of it and then have it available for other dishes. Adding it to pasta, quinoa, veggies, soup, crackers, carrots, etc. If you are unable to finish it all within a 3-5 days, then I like to put it in the freezer to use another time.

Today, I made this colorful pesto pasta dish and it only took 15 minutes. How? I made the pasta and then just added the pesto, pickled red cabbage (from Hawthorne Valley), chopped green onions and black pepper.



makes roughly 2 cups


  • 2 cups of Baby Kale
  • 1 cup of Basil
  • 1 cup of soaked cashews  
  • 2-3 chopped garlic
  • 3-4 T olive oil (add more if you'd like) 
  • 1/2 t of sea salt (to taste) 
  • 2 t of black pepper (optional) 

How to make it? In a bowl add 1 cup of cashews and soak them in water, while you prep or feel free to soak for an hour (if you have time). Now get your blender (vitamix is what I used and love) and add all the ingredients, then add cashews, blend, taste, adjust salt and olive oil depending upon what you like. Enjoy!