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Vegan Kale Pesto
This vegan kale pesto is a simple, high-impact sauce made with kale, nuts, nutritional yeast, and olive oil. It’s rich and savory with a clean, earthy backbone—easy to blend, easy to store, and endlessly versatile.
Equipment
- Blender or food processor
- Measuring Cups & Spoons
- Spatula
- Optional
- Knife & Cutting Board
Ingredients
Greens + Aromatics
- 2 cups kale destemmed
- 1 garlic clove
Nuts + Umami
- ½ cup pine nuts or cashews
- 2 tbs nutritional yeast
Oil + Seasoning
- ¼ cup olive oil
- Salt to taste
- Black pepper to taste
Instructions
Prep the kale
- Destem the kale and give it a quick chop so it blends evenly.
Blend the base
- Add kale, nuts, garlic, and nutritional yeast to a blender or food processor and pulse until broken down.
Stream in the oil
- With the machine running, drizzle in olive oil until the pesto becomes thick, spoonable, and cohesive.
Season to finish
- Taste and season with salt and pepper until it pops and feels balanced.
Nutrition
Calories: 504kcalCarbohydrates: 9gProtein: 9gFat: 51gSaturated Fat: 5gPolyunsaturated Fat: 14gMonounsaturated Fat: 26gSodium: 13mgPotassium: 431mgFiber: 4gSugar: 1gVitamin A: 2108IUVitamin C: 20mgCalcium: 62mgIron: 3mg
Tried this recipe?Let us know how it was!
