Bright, fresh and flavor-packed, this Vegan Kale Pesto can be used over pasta, in salads or on pizzas. A healthy and delicious sauce.
We all know I love sharing pesto recipes with ya’ll. We have made Arugula Basil Pesto, Sun-Dried Tomato Pesto, Pesto Mayo (to name a few). We have put it on sandwiches, over pasta and roasted it with veggies.
In my opinion, you can never have enough pesto in your life.
What’s in Vegan Kale Pesto
And with summer being here, it is the perfect time to use up all of that basil in your garden on something extra delicious. And this pesto in particular is not only tasty, but packs a ton of extra greens.
Yep, today our pesto is filled with one of my favorite veggies…kale. And honestly, you’re really not going to even be able to taste the kale. It is just going to bulk the pesto up and sneak some greens into your sauce.
There are so many ways to make use of this sauce. Swap it out for any of the other pesto recipes I have posted. Put it over your favorite pasta. Spread it over a sandwich.
Too many yummy ways to count.
Need more recipe inspo? Check these out:
Vegan Kale Pesto
- 1 cup kale stems removed and roughly chopped
- 1 cup basil
- 1/3 cup walnuts
- 2 cloves garlic peeled
- 1/2 lemon juiced
- salt & pepper to taste
- 1/4-1/2 cup olive oil
- Add kale, basil, walnuts, garlic, lemon, salt, pepper and 1/4 cup of olive oil to a food processor. Pulse on high.
- Scrape down the sides and blend again. Add additional olive oil until desired consistency is reached. You may need to stop and scrape down the sides a couple of times.
- Transfer to a bowl, cover and place in the fridge until ready to use. This will last about 3 days in the fridge.
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