Vegan Kale Pesto is a delicious way to get your greens in! It's vibrant, packed with flavour, and a great alternative to traditional basil pesto. Stir through freshly cooked pasta for a very fast & easy meal!
¼teaspoonfreshly ground black pepper, plus more to taste
water to thin
INSTRUCTIONS
Wash the kale and strip the leafy parts from the stems. Discard the stems and roughly chop the leaves.
Add the kale, olive oil, garlic, nutritional yeast, roughly half of the almonds, and salt and pepper to a food processor.
Process until it becomes a thick, slightly chunky pesto.
Add more olive oil or a little water to thin as desired and check the seasoning, adding more salt and pepper if necessary.
Add the remaining almonds and pulse until they are chopped but not too small. A nutty, chunky texture is really good!
NOTES
Use immediately or keep in a jar in the fridge for up to 7 days. It also freezes well for up to 3 months. I like to freeze mine in ice cube trays so I can pop out just what I need.