5-Minute Vegan Kale Pesto
Hey there. Are you looking for a quick and delicious way to incorporate more greens into your diet? Look no further than the 5-Minute Vegan Kale Pesto.
Packed with vibrant kale, aromatic garlic, and rich olive oil, this pesto is a powerhouse of flavor and nutrition. The best thing is that you can make it in just 5 minutes, making it perfect for busy weeknights or last-minute meal prep.
So, let’s dive in and discover how to whip up this nutrient-packed burst of flavor in no time.
Why I’m Sharing This 5-Minute Vegan Kale Pesto Recipe
As a firm believer in the power of plants, I’m always on the lookout for delicious ways to incorporate more vegetables into my meals. That’s why I’m excited to share this vegan kale pesto recipe with you.
Not only is it incredibly tasty, but it’s also a great way to sneak in some extra nutrients without sacrificing on flavor.
Whether you’re vegan, vegetarian, or just looking to add more greens to your diet, this pesto is sure to become a staple in your kitchen.
What Makes this Pesto Special?
What sets this vegan kale pesto apart from traditional basil pesto? It’s all about the hearty texture and earthy flavor of kale.
While basil pesto is bright and herbaceous, kale pesto has a more robust taste that pairs beautifully with pasta, sandwiches, salads, and more.
Also, ale is packed with vitamins, minerals, and antioxidants, making this pesto not only delicious but also incredibly nutritious.
Ingredients Needed
- 2 cups packed kale leaves, stems removed
- 1/4 cup walnuts or pine nuts
- 2 cloves garlic
- 1/4 cup nutritional yeast
- 1/4 cup olive oil
- Juice of 1 lemon
- Salt and pepper, to taste
Alternative Ingredients/Variations
Here are some ingredients you can use in place of the ones above:
| Ingredient | Alternative |
| Kale | Spinach |
| Walnuts | Almonds |
| Nutritional yeast | Parmesan cheese |
Step-By-Step Guide
In a food processor or blender, combine kale leaves, walnuts or pine nuts, garlic, nutritional yeast, olive oil, lemon juice, salt, and pepper.
Blend until smooth, scraping down the sides as needed. If the pesto is too thick, you can add more olive oil or a splash of water to reach your desired consistency.
Expert Tips
- Customize the pesto to your taste by adjusting the amount of garlic, lemon juice, and nutritional yeast.
- Use leftover pesto as a spread for sandwiches, a topping for grilled vegetables, or a dip for crudité.
- Store any unused pesto in an airtight container in the refrigerator for up to one week, or freeze for longer storage.
Utensils/What You Need
- Food processor or blender
- Measuring cups and spoons
- Knife and cutting board
Frequently Asked Questions
Can I use spinach instead of kale?
Yes, spinach can be used as a substitute for kale in this recipe. It will give the pesto a milder flavor and a brighter green color.
Can I omit the nuts for a nut-free version?
Yes, you can. You can omit the nuts altogether for a nut-free version of this pesto. Alternatively, you can use seeds such as sunflower seeds or pumpkin seeds for added texture and flavor.
Is this pesto gluten-free?
Yes, this vegan kale pesto is naturally gluten-free, making it suitable for those with gluten sensitivities or allergies.
Can I freeze leftover pesto?
Yes, leftover pesto can be frozen for longer storage. Transfer the pesto to an ice cube tray and freeze until solid. Once frozen, transfer the pesto cubes to a resealable plastic bag or container and store in the freezer for up to 3 months. Thaw individual cubes as needed.
5-Minute Vegan Kale Pesto
Ingredients
- 2 cups packed kale leaves stems removed
- ¼ cup walnuts or pine nuts
- 2 cloves garlic
- ¼ cup nutritional yeast
- ¼ cup olive oil
- Juice of 1 lemon
- Salt and pepper to taste
Instructions
- In a food processor or blender, combine kale leaves, walnuts or pine nuts, garlic, nutritional yeast, olive oil, lemon juice, salt, and pepper.
- Blend until smooth, scraping down the sides as needed.
- If the pesto is too thick, you can add more olive oil or a splash of water to reach your desired consistency.
Notes
- Customize the pesto to your taste by adjusting the amount of garlic, lemon juice, and nutritional yeast.
- Use leftover pesto as a spread for sandwiches, a topping for grilled vegetables, or a dip for crudité.
- Store any unused pesto in an airtight container in the refrigerator for up to one week, or freeze for longer storage.
