5-Minute Vegan Kale Pesto
Learn how to make the 5-Minute Vegan Kale Pesto. It is a quick and delicious pesto featuring nutrient-packed kale, garlic, and olive oil – perfect for adding a burst of flavor to pasta, sandwiches, salads, and more.
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.