I’m all about that green life, and if you’re anything like me, this kale and basil pesto is about to be your new best friend; it’s like a hug from Mother Nature herself, but on pasta!
I adore mixing the fresh scent of basil with the earthiness of kale in my vegan pesto. It’s a nutrient-packed sauce.
Basil offers the sweet and spicy flavor most people associate with pesto. But it’s the combination of nutritional yeast and walnuts—yes, walnuts!—that gives this sauce its nutty, semi-cheesy flavor.
And that flavor, my friends, is kicked up a notch (or three) with the addition of garlic and lemon juice. Pesto is pretty much a perfect food.
Vegan Pesto Recipe With Kale Ingredients
- Kale: High in vitamins K, A, C, and calcium, providing plenty of fiber.
- Basil: Offers antioxidants, vitamins A and K, adding a fresh, aromatic flavor.
- Nutritional Yeast: Rich in B-vitamins, lends a cheesy, umami flavor to dishes.
- Walnuts: Source of healthy fats, protein, omega-3, gives a creamy texture.
- Lemon Juice: Provides vitamin C, imparts a bright, tangy flavor.
Vegan Pesto Recipe With Kale Ingredient Quantities
- 2 cups kale leaves, packed
- 1 cup fresh basil leaves
- 1/3 cup nutritional yeast
- 1/2 cup walnuts or pine nuts
- 2 garlic cloves
- 1/4 cup lemon juice
- 1/2 cup olive oil
- Salt to taste
- Black pepper to taste
How to Make this Vegan Pesto Recipe With Kale
1. Thoroughly wash and dry the leaves of kale and basil to make sure that no dirt is left.
2. In a food processor, blend together the leaves of kale, leaves of fresh basil, and cloves of garlic.
3. Use the pulse setting on the food processor until the leaves and garlic are finely chopped.
4. Place the walnuts or pine nuts in the food processor and pulse until the nuts are finely minced and well combined with the mixture.
5. Add the lemon juice and nutritional yeast, and pulse a few more times to mix everything uniformly.
6. While the food processor is running, drizzle the olive oil in as slowly as you can. This will ensure that the oil emulsifies and the end result is a mixture that is smooth and creamy. If you notice that the bowl is getting a little too full, simply take a moment to scrape down the sides. Then turn the food processor back on and keep drizzling the oil in until it’s all been added.
7. To taste, add salt and black pepper to the pesto, mixing in with a few short pulses.
8. Sample the pesto and tweak it to your liking — if you want added zest, squeeze in more lemon juice; if the flavor is too bland, add salt; if you want it to taste cheesier, toss in more nutritional yeast.
9. Store the pesto in an airtight container, or use it right away over pasta, as a spread, or in any of your favorite recipes.
10. Any unused pesto can be maintained for up to a week in the refrigerator. The top must be covered with a thin layer of olive oil to keep the pesto fresh.
Vegan Pesto Recipe With Kale Equipment Needed
1. Colander or salad spinner (for washing and drying leaves)
2. Food processor
3. Measuring cups
4. Measuring spoons
5. Silicone spatula (for scraping down sides of the food processor)
6. Airtight container (for storing pesto)
FAQ
- Can I use any nuts other than walnuts or pine nuts?Definitely! If you’re out of walnuts and pine nuts, almonds or cashews are excellent substitutes.
- How long will the vegan pesto last in the fridge?You can keep it in the refrigerator for one week, but make sure it’s in an airtight container.
- Is it possible to freeze the pesto?Pesto can absolutely be frozen in ice cube trays and then bagged for up to three months. The ice cube freezing method means you can defrost portions of pesto to suit your serving sizes.
- Can I omit the nutritional yeast?Nutritional yeast gives a cheesy flavor, but if you’d rather not use it, you can leave it out. Just know that the flavor will be different—some would say worse—without it.
- What can I use as a substitute for olive oil?If you want to replace olive oil, you can try avocado oil or another oil that has a mild flavor.
- How do I make the pesto smoother?Should your pesto be excessively thick, add a touch more of olive oil or a splash of water to reach the desired consistency.
- Can I use frozen kale?Kale tastes best when it is fresh, but frozen kale may be used if it is first thawed and drained well. Otherwise, the drink may taste too “green.”
Vegan Pesto Recipe With Kale Substitutions and Variations
Kale: Substitute with spinach or arugula for a milder flavor.
Basil, fresh: Use parsley or cilantro for an herbal note that is a little different from basil.
Nutritional yeast: Substitute with plant-based parmesan for a flavor alternative that is reminiscent of cheese.
Almonds or cashews may be used to substitute for walnuts or pine nuts.
Instead of lemon juice, try using lime juice, apple cider vinegar, or even vinegar for the acidity that lemon juice would normally provide.
Pro Tips
1. Blanch the Kale: To reduce bitterness and bright green color, blanch the kale leaves quickly in boiling water for about 30 seconds, then immediately transfer them to an ice bath before drying and proceeding with the recipe.
2. Toast the Nuts: Lightly toast the walnuts or pine nuts in a dry skillet over medium heat until golden and fragrant to enhance their flavor before adding them to the food processor.
3. Use a High-Quality Olive Oil: For the best flavor, opt for a high-quality extra virgin olive oil, as it will have a significant impact on the taste of your pesto.
4. Adjust Consistency: If the pesto is too thick for your liking, thin it out by adding a small amount of water or more olive oil a little at a time until you reach your desired consistency.
5. Freeze for Later: Consider freezing leftover pesto in ice cube trays for easy portioning. Once frozen, transfer the cubes to a zip-top bag, and you can use them whenever needed without worrying about spoilage.
Vegan Pesto Recipe With Kale
My favorite Vegan Pesto Recipe With Kale
Equipment Needed:
1. Colander or salad spinner (for washing and drying leaves)
2. Food processor
3. Measuring cups
4. Measuring spoons
5. Silicone spatula (for scraping down sides of the food processor)
6. Airtight container (for storing pesto)
Ingredients:
- 2 cups kale leaves, packed
- 1 cup fresh basil leaves
- 1/3 cup nutritional yeast
- 1/2 cup walnuts or pine nuts
- 2 garlic cloves
- 1/4 cup lemon juice
- 1/2 cup olive oil
- Salt to taste
- Black pepper to taste
Instructions:
1. Thoroughly wash and dry the leaves of kale and basil to make sure that no dirt is left.
2. In a food processor, blend together the leaves of kale, leaves of fresh basil, and cloves of garlic.
3. Use the pulse setting on the food processor until the leaves and garlic are finely chopped.
4. Place the walnuts or pine nuts in the food processor and pulse until the nuts are finely minced and well combined with the mixture.
5. Add the lemon juice and nutritional yeast, and pulse a few more times to mix everything uniformly.
6. While the food processor is running, drizzle the olive oil in as slowly as you can. This will ensure that the oil emulsifies and the end result is a mixture that is smooth and creamy. If you notice that the bowl is getting a little too full, simply take a moment to scrape down the sides. Then turn the food processor back on and keep drizzling the oil in until it’s all been added.
7. To taste, add salt and black pepper to the pesto, mixing in with a few short pulses.
8. Sample the pesto and tweak it to your liking — if you want added zest, squeeze in more lemon juice; if the flavor is too bland, add salt; if you want it to taste cheesier, toss in more nutritional yeast.
9. Store the pesto in an airtight container, or use it right away over pasta, as a spread, or in any of your favorite recipes.
10. Any unused pesto can be maintained for up to a week in the refrigerator. The top must be covered with a thin layer of olive oil to keep the pesto fresh.
