Kale Pesto [vegan]

A flavoursome alternative to store-bought pasta sauce, this vegan kale pesto is fantastic on pasta or as a pizza topping.

A flavoursome alternative to store-bought pasta sauce, this vegan kale pesto is fantastic on pasta or as a pizza topping.

Pasta is a staple food in our house and my kids are really fond of pesto. To vary our meals, I started making my own pesto mixing in different herbs and vegetables.

This kale pesto is one of my favourites as it has plenty of character and I love its vibrant green colour. Adding almonds and nutritional yeast gives it a cheesy taste and texture so there is no need to add extra cheese on top. Blending all the ingredients, you can, of course, adjust the consistency to have a smoother or chunkier pesto.

For maximum flavour, make sure you use some high-quality extra virgin olive oil.

Quick and easy to make, it will keep up to two weeks in an airtight container in the fridge.

You will find additional kale recipe inspiration here and I can recommend my recipe for Tomato & Kale Pasta.

Kale Pesto [vegan]

A flavoursome alternative to store-bought pasta sauce, this vegan kale pesto is fantastic on pasta or as a pizza topping.

5 from 1 vote

DieTARY CHOICEDairy-Free Recipes, Egg-Free Recipes, Gluten-Free Recipes, High Fibre Recipes, Raw Recipes, Soya-Free Recipes, Vegan Recipes

Print Recipe Add to Shopping ListAdd to Shopping List Pin Recipe

Prep Time 10 minutes mins

Cook Time 0 minutes mins

Total Time 10 minutes mins

Course Sauces & Condiments

Cuisine Italian

Servings 1 small jar

Calories 1763 kcal

Equipment

Blender

Disclaimer: the equipment list above includes affiliate links to products I use and like.

Ingredients

 

MetricUS Customary

 

1x2x3x

• 100 g kale – hard stalks removed
• 20 g basil leaves
• 2 Tbsp nutritional yeast
• 1 Tbsp lemon juice
• 2 Tbsp capers
• 90 g blanched almonds
• 2-3 garlic cloves
• 125 ml extra-virgin olive oil

Hands Free Mode(Switch on to prevent your screen from going dark)

Instructions

 

• Place all the ingredients in a blender (keeping half of the olive oil on the side). Whizz until you get your desired consistency. This pesto is chunky than store-bought pesto.
• Transfer to a container, mix in the rest of the olive by hand. Season to taste.
• This kale pesto will keep up to two weeks in an airtight container in the fridge,

Nutrition

Serving: 30gCalories: 1763kcalCarbohydrates: 36gProtein: 33gFat: 174gSaturated Fat: 21gPolyunsaturated Fat: 25gMonounsaturated Fat: 121gTrans Fat: 1gSodium: 509mgPotassium: 1495mgFiber: 14gSugar: 5gVitamin A: 11075IUVitamin C: 132mgCalcium: 417mgIron: 7mg

Find this recipe online:

Kale Pesto [vegan]

https://theflexitarian.co.uk/recipe-items/kale-pesto-vegan/

DID YOU MAKE THIS RECIPE? Leave a review in the comments below! or share it on Instagram tagging @theflexitarianuk.

I cannot wait to see your posts!

Other things you might like

• Beetroot & Cauliflower Kale Salad with Pesto Dressing [vegan] [gluten free]
• Watercress Pesto [vegan]
• Christmas: 5 Fantastic Cookbooks For Vegans
• Warm Cauliflower & Kale Salad [vegan]