Vegan Kale Pesto
Author:Vegan Kale Pesto is a delicious way to get your greens in! Made with 5 ingredients in 5 minutes, it's vibrant, packed with flavour, and a great alternative to traditional basil pesto. I love it stirred through pasta for a very fast and easy meal!
Ingredients
- 1 bunch kale , about ½lb or 232 grams, but it doesn't need to be exact. You can use a bit more or less.
- ½ cup (120 mls) extra virgin olive oil
- 3 large cloves of garlic
- ½ cup (32 grams) nutritional yeast
- ½ cup (72 grams) raw almonds
- ¾ teaspoon fine sea salt , plus more to taste
- ¼ teaspoon freshly 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.
NUTRITION
Serving: 1tablespoon | Calories: 67kcal | Carbohydrates: 2g | Protein: 2g | Fat: 6g | Saturated Fat: 1g | Sodium: 78mg | Potassium: 84mg | Fiber: 1g | Sugar: 0.2g | Vitamin A: 966IU | Vitamin C: 9mg | Calcium: 33mg | Iron: 0.4mg
