Why You’ll Love Vegan Kale Pesto Recipe
This recipe is fast, simple, and packed with bold flavor. The kale gives the pesto a fresh green base, while almonds add crunch and richness. Nutritional yeast brings a cheesy, savory taste, making this pesto completely vegan without losing that classic pesto-style flavor.
It’s also easy to adjust. You can make it thicker for spreading, thinner for tossing with pasta, or chunkier for extra texture.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Kale
- Extra virgin olive oil
- Garlic
- Nutritional yeast
- Raw almonds
- Fine sea salt
- Freshly ground black pepper
- Water, to thin
Directions
Wash the kale, then strip the leafy parts from the stems. Discard the stems and roughly chop the leaves.
Add the kale, olive oil, garlic, nutritional yeast, about half of the almonds, salt, and pepper to a food processor.
Process until the mixture turns into a thick, slightly chunky pesto.
Add more olive oil or a little water to thin the pesto to your preferred consistency. Taste and adjust with more salt and pepper if needed.
Add the remaining almonds and pulse briefly until chopped but still chunky. The pesto should have a nutty texture with a little bite.
Servings and timing
This recipe makes 1 serving.
Prep time: 5 minutes
Cook time: 0 minutes
Total time: 5 minutes
Variations
For a brighter flavor, add a squeeze of fresh lemon juice.
For extra creaminess, blend in a small amount of avocado or soaked cashews.
For a different nutty flavor, use walnuts, cashews, pine nuts, or sunflower seeds instead of almonds.
For a spicier pesto, add a pinch of red pepper flakes.
For a thinner sauce, add more olive oil or water until it reaches the consistency you like.
Storage/Reheating
Store vegan kale pesto in an airtight container in the refrigerator for up to 4 days. To help keep the surface fresh, add a thin layer of olive oil on top before sealing.
This pesto can also be frozen for up to 3 months. Freeze it in small portions so you can thaw only what you need.
Pesto does not need reheating. For pasta, stir it into warm pasta with a splash of pasta water. For bowls or vegetables, let it come to room temperature or gently stir it into warm ingredients.
FAQs
Can I make this pesto without a food processor?
Yes. A high-speed blender can work, but you may need to stop and scrape down the sides often. Add a little water or olive oil to help it blend.
Can I use curly kale or lacinato kale?
Yes. Both work well. Curly kale has a stronger texture, while lacinato kale is a little softer and more delicate.
Do I have to remove the kale stems?
Yes, it’s best to remove them. Kale stems can be tough and may make the pesto taste more bitter.
Can I make this pesto oil-free?
You can replace the olive oil with water, but the pesto will be less rich and creamy. Add the water slowly until you get the right texture.
What can I use instead of almonds?
Walnuts, cashews, pine nuts, pumpkin seeds, or sunflower seeds can all work well.
Is nutritional yeast necessary?
It adds a savory, cheesy flavor, but you can leave it out. The pesto will taste fresher and less cheesy without it.
Can I use this pesto on pasta?
Yes. Toss it with hot pasta and a splash of pasta water to help it coat the noodles evenly.
Can I freeze vegan kale pesto?
Yes. Freeze it in small airtight containers or ice cube trays for easy portions.
Why is my pesto too thick?
Add a little water or olive oil and blend again until it reaches your preferred consistency.
How do I make the pesto less garlicky?
Use fewer garlic cloves or roast the garlic first for a milder flavor.
Conclusion
Vegan kale pesto is a quick, flavorful sauce that comes together in minutes with simple ingredients. It’s nutty, savory, fresh, and easy to customize, making it a great option for pasta, toast, vegetables, grain bowls, and more.
