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–+ servings
vegan kale pesto in a wooden bowl

Vegan Kale Pesto Recipe

Kristina Todini, RDN
Vegan Kale Pesto, a plant-based pesto with kale instead of basil! Fresh kale, pine nuts, and nutritional yeast put a much welcomed spin on traditional pesto.
5 star (1 rating)
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Prep Time 5 minutes
Total Time 5 minutes
Course Sauces, Dressings + Dips
Cuisine Italian-Inspired
Servings 8 servings
Calories 173 kcal

Ingredients
  

  • 2 cups kale washed and stems removed
  • ⅓ cups pine nuts or sunflower seeds if nut-free
  • 2 whole garlic cloves
  • ½ cup extra virgin olive oil
  • ⅓ cup nutritional yeast
  • ⅛ teaspoon salt
  • ⅛ teaspoon fresh cracked pepper
  • Optional: squeeze of fresh lemon juice

Instructions
 

  • Wash and prep the kale: First, wash, prep, and dry the kale. It's best to submerge the kale in a bowl of water. Gently move it around with your hand, then lay flat to dry or spin in a salad spinner.
  • Blend the greens, nuts, garlic, and oil: Next process the kale, pine nuts, and garlic cloves in a food processor until finely chopped. Continue to pulse while adding in olive oil. You want a texture that is chunky and well coated with oil.
  • Add nutritional yeast, spices, and lemon juice: Finally, add in the the nutritional yeast, salt, pepper, and lemon juice, tasting until seasoned according to your own personal pesto preference.

Notes

  • Nuts or seeds? Traditional pesto sauce uses pine nuts, but any nut or seeds will be delicious in this pesto. We used sunflower seeds in this recipe (as shown in the accompanying photos) to make this pesto nut-free.
  • Tools Needed: food processor or blender, knife set, cutting board, salad spinner
  • Prep Ahead: Make this simple pesto up to 2-3 days before serving, or freeze until ready to use.
  • Leftovers and Storage: Leftover pesto should be stored in an airtight container in the refrigerator for up to four days, and in the freezer for up to 2 months (possibly longer).
  • Nutrition notes: This recipe made as written (with vegan cheese and seeds) is plant-based, gluten-free, and nut-free. It is a good source of vitamin C, plant-based protein, and fiber.

Nutrition

Serving: 1servingCalories: 173kcalCarbohydrates: 3gProtein: 2gFat: 18gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 11gSodium: 43mgPotassium: 154mgFiber: 1gSugar: 1gVitamin A: 1675IUVitamin C: 20mgCalcium: 27mgIron: 1mg
Keyword kale pesto, vegan kale pesto
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