Kale Pesto

This vegan kale pesto recipe comes together with curly kale, walnuts, lemon juice, and olive oil. It takes less than 10 minutes to make and is delicious served on pizza, pasta, bruschetta, and more. Kale pesto is a tasty twist on the traditional version, which includes fresh basil leaves blended together with pine nuts, extra virgin olive oil, garlic, fresh lemon juice, salt, and pepper.

Author: The Urben Life

Meal Type: Milk Free

Cuisine: Italian

Difficulty: EASY

Prep. Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Servings: 10 servings

Calories: 146 kcal per serving

Ingredients

3 cups - kale
½ cup - walnuts
½ cup - olive oil
2 tablespoons - nutritional yeast
2 tablespoons - lemon juice
2 cloves - garlic
½ tsp - salt
¼ tsp - black pepper

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