Easy Vegan Kale Pesto
A vibrant, healthy, and versatile plant-based alternative to traditional basil pesto, featuring nutrient-rich kale and a cheesy kick from nutritional yeast. Perfect for pasta, spreads, or dips, offering a fresh burst of flavor.
Ingredients
- 3 cup fresh kale leaves stems removed
- 1/2 cup pine nuts toasted (or walnuts/sunflower seeds)
- 3 cloves garlic peeled
- 1/4 cup nutritional yeast
- 1/4 cup fresh lemon juice
- 1/2 cup extra virgin olive oil
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- In a food processor, combine kale leaves, toasted pine nuts, garlic cloves, nutritional yeast, and lemon juice. Process until finely chopped.
- With the food processor running, slowly drizzle in the extra virgin olive oil until a smooth, creamy pesto forms. Scrape down the sides as needed.
- Season with salt and black pepper to taste. Process for another few seconds to combine.
- Serve immediately or transfer to an airtight container and store in the refrigerator.
Notes
For a creamier pesto, blanch the kale leaves in boiling water for 1-2 minutes, then immediately plunge into ice water and squeeze dry before blending. For a nut-free version, omit pine nuts and add a tablespoon of sunflower seeds or pumpkin seeds, or increase nutritional yeast. Adjust lemon juice and salt to taste. Store in an airtight container in the fridge for up to 5 days, or freeze in ice cube trays for longer storage.