Kale Pesto Puff Pastry

This pesto uses kale and raw cashews, a great alternative to when basil is not in season. Rolled in puff pastry and baked into a beautiful bun it's comfort food at its finest. Perfect to serve with soup or salad.

Course Breakfast, Side Dish

Cuisine North American, traditional, vegan, vegetarian

Prep Time 15

Cook Time 30

Total Time 45

Servings people

Calories 242kcal

Author Hannah Sunderani

Ingredients

2 cups kale stems removed, chopped
1/3 cup olive oil
1/3 cup raw cashews
1/2 lemon, juiced
1 tbsp nutritional yeast
pinch salt
1 store-bought frozen vegan puff pastry , thawed

US Customary - Metric

Instructions

In a food processor pulse kale and cashews until chopped. Add olive oil, lemon juice, nutritional yeast, and salt. Pulse again to combine.
Preheat oven to 375F/190C. Roll out puff pastry. Spoon the kale pesto over top of the dough and spread evenly, leaving a clean 1-cm border around the edges. Then roll pastry from left-to-right to form a log. Using a sharp knife, cut down the centre of the log lengthwise leaving about 1/2 inch at the top uncut.
Start braiding the two strands, one over the other, trying to keep the open layers exposed so the cut side remains on top (this is what makes this braid effect, when baked it will expose the colourful interior). When you've braided the entire log pinch the ends together.
Line a baking tray with parchment paper and transfer the pastry to tray. Bake in oven for 30 minutes, or until golden.

Notes

Pesto will keep in fridge for up to 5 days. Can be made ahead. If you have extra try making this Pesto Zucchini and Pineapple Pizza.

Nutrition information is a rough estimate.

Nutrition