Kale Pesto [vegan]

Name: Kale Pesto [vegan]
Prep time: 10 min
Yield: 1 small jar
Ingredients: 100g kale [3.5 oz] (hard stalks removed); 20g basil leaves [0.7 oz]; 2 Tbsp nutritional yeast; 1 Tbsp lemon juice; 2 Tbsp capers; 90g blanched almonds [3.2 oz]; 2-3 garlic cloves; 125ml extra-virgin olive oil [US 1/2 cup]

Published on March 5, 2020 | In English, Italian | By theflexitarian |

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- Prep Time
- 10 Minutes
- Yield
- 1 small jar
- Difficulty Level

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 the recipe below for Tomato & Kale Pasta.

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#MEATFREEMONDAY RECIPE ? ?⠀ With heap of seasonal vegetables, this Tomato & Kale Pasta recipe makes a hearty and healthy dinner. ?⠀ ⠀ Grab the recipe on the blog. Link in my bio.⠀ ⠀ #MeatlessMonday #flexitarian #pasta #italian #vegetarian #meatfree #instafood #eatfortheplanet

A post shared by The Flexitarian (@theflexitarianuk) on Sep 30, 2019 at 11:19am PDT

Dairy-Free, Egg-Free, Gluten-Free, High Fibre, Raw, Soya-Free, Vegan

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Ingredients

100g kale [3.5 oz] (hard stalks removed)
20g basil leaves [0.7 oz]
2 Tbsp nutritional yeast
1 Tbsp lemon juice
2 Tbsp capers
90g blanched almonds [3.2 oz]
2-3 garlic cloves
125ml extra-virgin olive oil [US 1/2 cup]

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,