Kale Almond Pesto
This Kale Almond Pesto makes a wonderful alternative to traditional basil pesto plus it's cheaper to make & it's dairy free. Stir through freshly cooked pasta for a super fast & nutritious meal!
Entree, Main Course, Sauce
Extra Virgin Olive Oil
(if you prefer not to use oil you can sub this for water but you won't get quite as good a consistency or flavour)
(add more or less depending on how much you like)
70g / ½
water to thin as necessary
Wash the kale and strip the leafy parts from the stems. Discard your stems or save them in a bag in the freezer with other veggie trimmings to make your own homemade veggie stock.
Add the kale, olive oil, garlic nutritional yeast and roughly half of the almonds to a
or blender and process until as smooth as you would like it.
Season with salt and pepper to taste and add more olive oil or a few drops of water to thin if you prefer a thinner pesto.
Add the remaining almonds and pulse until they are chopped but not too small. A nutty, chunky texture is really good!
Use immediately or keep in a jar in the fridge for up to a week. It also freezes well. If it becomes a little dry just add a few drop of water or some olive oil to dilute it slightly.
Recipe from A Virtual Vegan. Find it online : https://avirtualvegan.com/kale-and-almond-pesto/