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Kale Pesto [vegan] 2020 © Annabelle Randles | The Flexitarian

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
Prep Time 10 minutes
Cook Time 0 minutes
Total Time 10 minutes
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
 
 

  • 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

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/