A versatile pesto sauce that can be used for a variety of dishes
This vegan kale and walnut pesto recipe is super fresh and bursting with flavour. It’s one of our favourite pasta sauces; it tastes great with spaghetti or gnocchi and some simple green veggies like asparagus or peas. Using kale, along with the traditional basil, is another great way to get some extra leafy greens into your diet, especially if you’re cooking for kids or more fussy eaters!
This recipe is ready to go in just a few minutes
Our favourite thing about this recipe is just how quick it takes. Years ago, we used to always buy pesto, as we thought it was the easier option. Now we always make it fresh. It really is so simple. You just pop all the ingredients into a mini food processer or blend and blend until smooth. The flavour of fresh homemade pesto is also completely incomparable to shop-bought. We always found we needed to use a whole jar of shop-bought as the flavour was so bland, but this is full of flavour!
For this recipe, we’ve used one of our favourite and most used ingredients to replace dairy cheese; nutritional yeast! You’ll see it in a lot of our recipes. It has a great umami ‘cheesy’ flavour, which is the perfect option to sub in for dairy cheese, especially in sauces etc. Nutritional yeast is inactive yeast flakes, which is often fortified with vitamin B12, and comes in a big tub. It’s definitely a must-have ingredient when cooking plant-based meals!
This recipe is:
- Vegan and dairy-free
- Ready in less than 5 minutes
- Super green and super fresh
- Simple and delicious
Super Green Kale & Walnut Pesto
- 1/2 cup walnut halves
- 3/4 packed cup kale leaves hard stems removed
- 1/4 packed cup basil
- 1 large garlic clove
- 1/2 lemon juice
- 1/4 cup nutritional yeast
- 1/2 cup olive oil
- salt and pepper to taste
- Add to a blender the walnuts, kale, basil, garlic, lemon juice, nutritional yeast, olive oil, salt and pepper and blend until smooth
- 6g protein
- 6g carbs
- 30g fat