Vegan Kale Pesto
All you need is 5 minutes and 6 simple ingredients for this vegan kale pesto recipe! Bright and flavorful, it goes great with pasta and is perfect for topping on meat/fish, grilled vegetables, eggs, or pizza.
Servings 8 2 tbsp. sized servings
Calories 161kcal
Equipment
- 1 food processor
Ingredients
- 2 cups torn kale leaves (tightly packed)
- 1 cup fresh basil leaves (about 15-20 large basil leaves)
- 1 clove garlic, peeled (if your cloves are small, you could use 2)
- ⅓ cup walnuts
- ½ tsp. salt
- ½ cup extra-virgin olive oil
Instructions
- Add all ingredients, except the extra-virgin olive oil, to a food processor. Process on high until a paste begins to form (about 30-45 seconds). You may need to scrape down the sides of the food processor occasionally.
- Add olive oil and pulse a few times until mixed. You can check your pesto at this time and if it’s too thick for your liking, add in additional olive oil (1 tbsp. at a time). If too thin, you can add in additional kale or basil.
- Taste and add more salt and/or garlic if needed.
- Use as desired. Enjoy!
Notes
- I recommend using curly kale. When preparing the kale, tear the kale leaves from the thick, inner stems and discard the thick inner stem (and be sure to wash the kale).
- Pesto will stay fresh in a jar, or other air tight container in the fridge, for up to 5 days. Or freeze in ice cube trays and store frozen cubes in a freezer safe container for up to 3 months.
Nutrition
Serving: 12 tbsp. serving | Calories: 161kcal | Carbohydrates: 2g | Protein: 2g | Fat: 17g | Saturated Fat: 2g | Sodium: 126mg | Potassium: 114mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1833IU | Vitamin C: 21mg | Calcium: 36mg | Iron: 1mg
