Name: Kale Pesto
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 10 servings
Cuisine: Italian
Ingredients: 3 cups kale; 0.5 cup walnuts; 0.5 cup olive oil; 2 tablespoons nutritional yeast; 2 tablespoons lemon juice; 2 cloves garlic; 0.5 tsp salt; 0.25 tsp black pepper

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Kale Pesto

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Ingredients

Warning0 allergens identified

Instructions

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Instructions

Wash, destem, and chop the kale. Add the chopped kale to a food processor and pulse until the kale has broken down.

Add the walnuts, olive oil, nutritional yeast, lemon juice, garlic, salt, and pepper. Blend until smooth or desired consistency is reached, scraping down the sides of the food processor as needed. If your pesto is too thick, add more olive oil to thin out.

Nutrition

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Tips & Tricks (5)

Massage Your Kale First 💚
Gently massage the kale with a pinch of salt and a drizzle of olive oil for 1-2 minutes before blending to break down its fibrous texture and create a smoother, creamier pesto.
Toast the Walnuts Lightly 🔥
Lightly toast your walnuts in a dry pan for 2-3 minutes before adding to the pesto to deepen their flavor and prevent the pesto from tasting bitter or raw.
Add Lemon Juice Last ⏱️
Stir in the lemon juice after blending rather than before to preserve its bright acidity and prevent oxidation that can dull the pesto's vibrant color.
Pulse, Don't Pulverize 🎛️
Use a food processor with short pulses rather than continuous blending to maintain the pesto's texture and prevent it from becoming an overly smooth, gluey paste.
Balance Your Nutritional Yeast Wisely 🌾
Start with 1-2 tablespoons of nutritional yeast and taste as you go, as it adds a savory, cheesy depth that can easily overpower the delicate kale and walnut flavors.