Ingredients:

• 1 handful of fresh kale
• 1/2 cup of ‘activated’ cashews (soaked overnight in water)
• 1/4 ripe avocado
• 1/2 cup coconut milk 
• 2-4 tbsp water
• 1 tsp Iswari Chlorella Powder
• Salt and Pepper to Taste

Method:

To activate your cashews, soak them in water overnight. If you don’t have access to coconut milk, you can make the milk by adding some hot water to creamed coconut.

Put the kale, activated almonds, avocado, coconut milk and the Iswari Chlorella Powder in a food processor and pulse a couple of times. Scrape down the sides and continue to pulse, adding some water until the desired consistency is achieved. Add pepper and salt to taste.

Use your vegan super-pesto as a dip, spread or pasta sauce!