Print

Vegan Kale Pesto

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

This vibrant vegan kale pesto is rich, garlicky, and packed with nutty flavor from raw almonds and nutritional yeast. It comes together in just minutes and is perfect for pasta, sandwiches, grain bowls, or dipping.

Ingredients

  • 1 bunch kale (about 1/2 lb or 232 grams)
  • 1/2 cup extra virgin olive oil
  • 3 large cloves garlic
  • 1/2 cup nutritional yeast
  • 1/2 cup raw almonds
  • 3/4 teaspoon fine sea salt, plus more to taste
  • 1/4 teaspoon freshly ground black pepper, plus more to taste
  • Water, as needed to thin

Instructions

  1. Wash the kale and strip the leafy parts from the stems. Discard the stems and roughly chop the leaves.
  2. Add the kale, olive oil, garlic, nutritional yeast, about half of the almonds, salt, and pepper to a food processor.
  3. Process until the mixture becomes a thick, slightly chunky pesto.
  4. Add more olive oil or a little water to thin the pesto to your desired consistency. Taste and adjust seasoning with additional salt and pepper if needed.
  5. Add the remaining almonds and pulse a few times until chopped but still slightly chunky for texture.

Notes

  • Store leftover pesto in an airtight container in the refrigerator for up to 5 days.
  • Freeze in small portions for longer storage.
  • Walnuts or cashews can be used instead of almonds.
  • Serve with pasta, roasted vegetables, sandwiches, or grain bowls.

Nutrition

Find it online: https://yumfamilyrecipes.com/vegan-kale-pesto/