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Cashew, Kale and Chlorella Pesto by Nourishing Jessica

This wonderful dairy-free pesto created by the food blogger and our customer Jessica Simmons can be used as a dip, a spread or a sauce for your pasta, veggies or anywhere else you wish! We love it in our buckwheat or rice flour pasta. This pesto is such a great way of using Organic Burst Chlorella powder. As it's getting colder and darker outside add it for its Vitamin D and Vitamin K, zinc, iron and its immune-supporting benefits.

Jessica, over to you: 

I was so happy when I got my wonderful Organic Burst Chlorella Powder. I had so many ideas in my head of what I wanted to make first! Gram for gram, Chlorella has the highest amount of chlorophyll than any other plant and has so many nutritional benefits. The day I made this pesto, I had gone out the night before and therefore Chlorella was perfect because it promotes detoxification and supports the liver by removing alcohol and cleansing toxins! The cashews gives it a delicious nutty flavour and the avocado makes it so creamy. This wonderful sauce can be used as a dip or as a spread too!

organic burst chlorella powder dip


Ingredients (serves 2)

  • 1 handful fresh kale
  • 1/2 cup of cashews (soaked overnight in water)
  • 1 tsp Organic Burst Chlorella powder
  • 1/4 ripe avocado flesh
  • 1/2 cup coconut milk
  • 2-4 tbsp water
  • salt & pepper

Serving Options

  • As a dip
  • Spread on toast or rice crackers
  • As a pasta sauce

Method

  1. The night before you want to make this, soak the cashew nuts in water to “activate” them. This way they also aren't as tough on your blender blades.
  2. Put everything minus the water in a food processor and pulse a couple of times, scrape down the sides and continue to pulse - you may need to do this a few times until desired consistency is achieved.
  3. If it is not combining then add the extra water to help with viscosity and then season with a little salt and black pepper.
  4. Serve warm with pasta, or cold as a dip or spread!

I served my cashew, kale & chlorella pesto with brown rice pasta, butternut squash, caramelised onions, pumpkin seeds and chilli flakes!



By Food Writer Jessica Simmons



Jessica is a health enthusiast and an inspiring food writer from the UK. She created her blog to share her love for vibrant healthy food and photography. All recipes focus on taste, appearance, health benefits and sustainability. Check out her blog Nourishing Jessica for some delicious inspirations and colourful photography!

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