Easy Kale Pesto
Ready in minutes, this simple vegan kale pesto is a perfect condiment when friends drop by. Fantastic with raw vegetables, breads or tossed through roast vegetables or pasta.
Servings: 12 servings
Calories: 209kcal
Equipment
- food processor
Ingredients
- 3 cups fresh kale, washed and roughly torn packed cups
- ½ cup raw cashews
- 2 garlic cloves or more to taste
- 1 cup olive oil or more as needed
- 2-3 tablespoon lemon juice
- 2 tablespoon nutritional yeast heaped
- sea salt to taste
Instructions
- Add the garlic and cashews (or pumpkin seeds) to your food processor bowl and pulse 2 or 3 times to break them up. Add salt and nutritional yeast and pulse again.
- Add the kale and lemon juice and process until combined.
- With the blade running, add the olive oil in a steady stream. Process until combined but textured.
- Taste and add more lemon or salt to your taste.
- Serve immediately or store in an airtight container for up to 5 days.
Nutrition
Calories: 209kcal | Carbohydrates: 3g | Protein: 2g | Fat: 22g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 15g | Sodium: 4mg | Potassium: 96mg | Fiber: 1g | Sugar: 0.5g | Vitamin A: 554IU | Vitamin C: 7mg | Calcium: 17mg | Iron: 1mg
