Baby Kale and Cashew Pesto Recipe

by Eleanor Cullen on Feb 11, 2021

Freezable Toddler Meals

Baby Kale and Cashew Pesto: The game-changing Freezable Toddler Meal

Some days you simply don’t feel like cooking, but quickly realise that you have a hungry toddler to please. One that deserves nutritious goodness at every occasion.

We’ve come up with a handy freezable toddler meal that will save your sanity in those moments when the last thing you want to do is whip up something from scratch. Our Baby Kale and Cashew Pesto keeps in your freezer for up to 3 months and delivers convenient nutrients on standby.

Jam-packed with green goodness, this pesto will convince even the fussiest of eaters because it’s just too tasty to resist. All it takes is a food processor and a Freeze and Bake Poddie to produce the cutest, perfectly-portioned pesto gems in the shape of our popular Bear, Cat or Bunny characters.

When your hungry toddler comes knocking, simply pop the pesto shape straight out of the Poddie and stir into the hot pasta. And the practical, see-through lid that comes with every We Might Be Tiny Freeze and Bake Poddie makes storing your frozen creations super simple.

We recommend serving your toddler meals in a We Might Be Tiny Sticky Bowl to encourage confident eating habits and to minimise the mess. And when dinner’s wrapped up, simply let the dishwasher take care of the mess for you so you can get back to soaking up every precious moment with your tiny human.

Makes 9 Freeze and Bake Poddies | Prep 10 minutes


  • 130 g (1 cup) cashews
  • 30 g (1 cup) baby kale
  • 30 g (1 cup) baby spinach leaves
  • 10 g (⅛  cup) nutritional yeast 
  • 2 garlic cloves
  • Juice and zest of one half lemon
  • 125 ml (1 ½ cup) olive oil


Soak cashews in 500 ml (2 cups) of filtered water with one tablespoon of apple cider vinegar for a minimum of two hours/up to 6 hours. Then rinse thoroughly with fresh water. This will increase the digestibility of the nuts and remove any moulds and mycotoxins

Preheat oven to 180 C.

Line a baking tray with parchment paper and roast nuts for 10-15 minutes until dry and crunchy

Remove and let cool

Place all remaining pesto ingredients into a high speed food processor and mix until well combined

Poor into poddies and freeze for at least 3 hours

For a super speedy meal when time is short, pop out of the freezer and add a cooked pasta.


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