Kale Pesto Recipe

This vegan kale pesto recipe comes together with curly kale, walnuts, lemon juice, and olive oil. It takes less than 10 minutes to make and is delicious served on pizza, pasta, bruschetta, and more.

Course Sauce

Prep Time 10

Total Time 10

Servings servings

Calories 148kcal

Author Jenna Urben

Equipment

Food processor

Ingredients

3 cups chopped kale
½ cup walnuts
½ cup olive oil
2-4 tablespoon nutritional yeast optional
2 tablespoon lemon juice
2 cloves garlic
½ teaspoon salt
¼ teaspoon black pepper

Instructions

Wash, destem, and chop the kale. Add the chopped kale to a food processor and pulse until the kale has broken down.
Add the walnuts, olive oil, nutritional yeast, lemon juice, garlic, salt, and pepper. Blend until smooth or desired consistency is reached, scraping down the sides of the food processor as needed. If your pesto is too thick, add more olive oil to thin out.

Notes

This recipe yields about 1 ¼ cup pesto. Store pesto in an airtight container in the refrigerator for up to 1 week or in the freezer for up to 3 months.

Nutrition