Love Trader Joe's kale pesto? This copycat version is just as bright, garlicky, and creamy, and you can blend it at home in about 10 minutes. Like the store-bought Trader Joe's Vegan Kale, Cashew & Basil Pesto, it's made with kale, basil, cashews, olive oil, garlic, and lemon, so it's 100% vegan, dairy-free, and naturally gluten-free. Toss it with pasta, spread it on sandwiches, or drizzle it over roasted veggies.
What is Trader Joe's kale pesto?
Quick answer: Trader Joe's kale pesto, sold as Trader Joe's Vegan Kale, Cashew & Basil Pesto, is a dairy-free pesto made with kale, an olive oil blend, water, basil, cashew butter, garlic, lemon juice, sea salt, and black pepper. To make a copycat at home, blend 2 cups kale, 1 cup basil, ¼ cup cashews, 2 to 3 garlic cloves, 1 tablespoon lemon juice, salt, and pepper in a food processor, then stream in about ¼ cup olive oil and a splash of water until smooth.
At a glance
- Time: about 10 minutes, no cooking
- Makes: about 1 cup (4 servings)
- Diet: vegan, dairy-free, gluten-free
- Contains: cashews (tree nuts). See the nut-free swap below.
- Keeps: up to 5 days in the fridge or 3 months frozen
Trader Joe's Vegan Kale, Cashew & Basil Pesto ingredients
Here's what's in the store-bought jar, based on its ingredient label:
- Kale
- Olive oil blend (olive oil, extra virgin olive oil)
- Water
- Basil
- Cashew butter (dry roasted cashews, safflower or sunflower oil)
- Garlic
- Lemon juice
- Sea salt
- Black pepper
Notice what's missing: there's no cheese. The creaminess comes from cashews, which is why it's vegan. Our copycat follows the same formula, with an optional spoonful of vegan parmesan if you want extra savoriness. Ingredient lists can change, so check the label in your store.
Why you'll love this copycat
- Tastes like the Trader Joe's jar. Same core ingredients: kale, basil, cashews, olive oil, garlic, and lemon.
- Fresher and greener. Homemade pesto has a brighter color and a punchier basil flavor.
- No Trader Joe's nearby? No problem. Make it anywhere, any time.
- Budget-friendly. Kale stretches the basil, so you get a big batch for less.
- Ready in 10 minutes. No cooking, just blend.
Key ingredients
- Kale: the base. Lacinato (Tuscan) kale blends smoother, but curly kale works too. Remove the tough stems.
- Fresh basil: classic pesto flavor and aroma.
- Cashews: make it creamy, just like the cashew butter in the Trader Joe's version. Raw or roasted both work. You can also use 2 tablespoons of cashew butter.
- Garlic: 2 to 3 cloves for that bold bite.
- Lemon juice: brightens the greens and helps keep the color vibrant.
- Olive oil: use a good extra virgin olive oil for the best flavor.
- Salt and black pepper: season to taste.
- Vegan parmesan (optional): not in the Trader Joe's jar, but adds a cheesy, savory note.
How to make Trader Joe's kale pesto at home
- Prep the greens. Wash and dry the kale and basil well. Strip the kale leaves from the stems and roughly chop.
- Blend the base. Add the kale, basil, cashews, garlic, salt, and pepper to a food processor. Pulse until finely chopped, scraping down the sides.
- Stream in the oil. With the processor running, slowly pour in the olive oil and lemon juice.
- Adjust the texture. Add water 1 tablespoon at a time until it's as smooth and spoonable as you like.
- Taste and season. Add more salt, lemon, or garlic to taste. Blend in vegan parmesan if using.
Tips for the best kale pesto
- Dry your greens. Wet leaves make watery pesto.
- Massage or blanch the kale for a smoother texture. A quick 30-second blanch softens curly kale and keeps it bright green.
- Toast the cashews in a dry pan for 2 to 3 minutes for a deeper, nuttier flavor.
- Add water slowly. A tablespoon at a time is plenty.
- Save pasta water. When tossing with pasta, a splash of starchy pasta water makes the pesto cling and turn silky.
How to use kale pesto
- Pesto pasta: toss with hot pasta and a splash of pasta water. Farfalle, fusilli, and gemelli hold it best.
- Sandwiches and wraps: spread it on instead of mayo.
- Roasted veggies: drizzle over roasted potatoes, cauliflower, or bell peppers.
- Grain bowls: spoon over quinoa or rice with chickpeas.
- Dip: serve with cherry tomatoes, crackers, or crusty bread.
Try it in these recipes:
- Easy Vegan Cashew Basil Pesto Pasta
- Vegan Pesto Pasta with Potatoes & Green Beans
- Seared Pesto Hispi Cabbage with Beans
- Trader Joe's Lemon Torchietti with Vegan Meatballs
- Gemelli with Truffle Tofu Ricotta
- 2-Ingredient Pasta
Variations
- Nut-free: swap the cashews for hemp seeds or sunflower seeds.
- Spicy: add a pinch of red pepper flakes or a spoonful of chili crisp.
- Extra cheesy: blend in 2 tablespoons of nutritional yeast.
- Lemony: add lemon zest along with the juice.
- Spinach kale pesto: swap half the kale for baby spinach for a milder flavor.
Substitutions
- Cashews: 2 tablespoons cashew butter, pine nuts, walnuts, or sunflower seeds.
- Basil: parsley or baby spinach.
- Lemon juice: white wine vinegar.
- Vegan parmesan: nutritional yeast, or leave it out like the Trader Joe's version.
How to store kale pesto
Store homemade kale pesto in an airtight jar in the fridge for up to 5 days. Pour a thin layer of olive oil on top to keep it from browning. To freeze, spoon it into an ice cube tray, freeze, then transfer the cubes to a freezer bag for up to 3 months. Thaw in the fridge or stir straight into hot pasta.
Trader Joe's Kale Pesto Copycat (Vegan Kale Cashew Basil Pesto)
Equipment
- Food processor or high-speed blender
Ingredients
- 2 cups kale leaves packed, stems removed (lacinato or curly)
- 1 cup fresh basil leaves packed
- ¼ cup cashews raw or roasted, or 2 tablespoon cashew butter
- 2 to 3 garlic cloves peeled
- 1 tablespoon lemon juice freshly squeezed
- ¼ cup extra virgin olive oil plus more as needed
- 2 to 4 tablespoon water to thin
- ¼ teaspoon sea salt or to taste
- black pepper to taste
- 2 tablespoon vegan parmesan or nutritional yeast optional
Instructions
- Prep the greens: Wash and thoroughly dry the kale and basil. Strip the kale from the stems and roughly chop.
- Blend the base: Add the kale, basil, cashews, garlic, salt, and pepper to a food processor and pulse until finely chopped, scraping down the sides.
- Add oil and lemon: With the processor running, slowly stream in the olive oil and lemon juice.
- Adjust texture: Add water 1 tablespoon at a time until smooth and spoonable.
- Season and serve: Taste and adjust salt, lemon, or garlic. Blend in vegan parmesan if using. Toss with pasta, spread on sandwiches, or drizzle over veggies.
Notes
Frequently asked questions
Is Trader Joe's kale pesto vegan?
Yes. Trader Joe's Vegan Kale, Cashew & Basil Pesto is vegan. It gets its creaminess from cashew butter instead of cheese.
What are the ingredients in Trader Joe's kale pesto?
Kale, an olive oil blend (olive oil and extra virgin olive oil), water, basil, cashew butter (dry roasted cashews and safflower or sunflower oil), garlic, lemon juice, sea salt, and black pepper.
Is Trader Joe's kale pesto gluten-free?
Its ingredients contain no gluten, and this homemade copycat is naturally gluten-free. Check the jar's label if you need a certified gluten-free product.
Is Trader Joe's kale pesto nut-free?
No. It contains cashews. For a nut-free homemade version, use hemp seeds or sunflower seeds instead of cashews.
How long does homemade kale pesto last?
Up to 5 days in an airtight container in the fridge, or up to 3 months in the freezer.
Can I freeze kale pesto?
Yes. Freeze it in an ice cube tray, then store the cubes in a freezer bag for up to 3 months.
Why is my kale pesto bitter?
Kale stems, too much raw garlic, or very bitter olive oil can make pesto taste harsh. Remove the stems, add more lemon and a pinch of salt, or blanch the kale for 30 seconds before blending.
What pasta goes best with kale pesto?
Short shapes with ridges or twists, like farfalle, fusilli, gemelli, and rotini, hold onto pesto best.
More vegan pesto and Trader Joe's recipes
- Whole Roasted Cauliflower with Parsley Pesto
- Gluten-Free Vegan Arugula Pesto Pasta
- Trader Joe's Melting Cabbage with Vegan Ravioli
- Trader Joe's Easy Vegan Meat Sauce
- Vegan Carbonara with Lupini Beans
- Vegan Cashew Cream Spaghetti
Made this? Leave a star rating and a comment below, and tag @makepurethyheart to show us your pesto pasta!
