Easy Vegan Kale Pesto
This vibrant vegan kale pesto recipe comes together in minutes. Nutty and bright, it's perfect for pasta, pizza, sandwiches, and grain bowls, offering a delicious alternative when basil is out of season. Made with fresh kale, pepitas, and lemon, it's a versatile and flavorful sauce to have on hand.
Instructions
- 1
In a food processor, pulse the pepitas (0.5 cup) and garlic clove (1 small) until the pepitas are ground up. Add the nutritional yeast (1 tbsp), [heaping 0.25 tsp sea salt], and several grinds of [freshly ground black pepper] and pulse again.
- 2
Add the chopped curly kale (2 cups) and lemon juice (2 tbsp). With the food processor running, drizzle in the extra-virgin olive oil (0.5 cup), and process until combined. Season to taste.
- 3
If the pesto tastes bitter, add maple syrup (0.25 tsp) to balance the flavor.
Nutrition Facts
Per portion