Description
A delicious and healthy kale pesto recipe that’s perfect for pasta, sandwiches, or as a dip.
Ingredients
Scale
- 1 bunch kale, hard stems removed (about 5 cups loosely packed | 170g)
- 3 cloves garlic, smashed
- ¾ cup almonds, roasted or unroasted (100g)
- ½ cup nutritional yeast (60g), add more for a more cheesy flavor
- ¾ teaspoon sea salt + more to taste
- 1 tbsp fresh lemon juice (15ml)
- ⅓ cup extra-virgin olive oil (80ml)
Instructions
- Add kale, garlic, almonds, nutritional yeast, salt, and lemon juice to a food processor or blender.
- Pulse in 5-10 second intervals for about a minute or so to break the kale into a chunky looking mixture.
- Scrape down the sides of the blender to make sure everything gets evenly mixed.
- With the blender running, slowly pour in the olive oil through the feed tube/hole.
- Blend until you reach a desired consistency. Add a bit more oil if you prefer a looser consistency.
- Taste and season with additional salt and/or lemon if needed then enjoy.
- Taste and season with more salt as needed. Use fresh pesto as desired or transfer to an airtight container for later.
Notes
- This pesto can be stored in an airtight container in the fridge for up to a week.
- Add more nutritional yeast for a cheesier flavor.
- Prep Time: 10 minutes
- Category: sauces
- Method: blending
- Cuisine: Italian
Nutrition
- Serving Size: 1/4 cup
- Calories: 150
- Sugar: 1g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 1g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 0mg