Description
This homemade kale pesto is a delicious, healthy alternative to traditional pesto. Rich in nutrients and flavor, it can be enjoyed in various dishes.
Ingredients
Scale
- 1 bunch kale, hard stems removed (about 5 cups loosely packed | 170g)
- 3 cloves garlic, smashed
- ¾ cup almonds, roasted or unroasted (100g)
- ½ cup nutritional yeast (60g)
- ¾ teaspoon sea salt + more to taste
- 1 tbsp fresh lemon juice (15ml)
- ⅓ cup extra-virgin olive oil (80ml)
Instructions
- Add kale, garlic, almonds, nutritional yeast, salt, and lemon juice to a food processor or blender. Pulse in 5-10 second intervals for about a minute or so to break the kale into a chunky looking mixture. Scrape down the sides of the blender to make sure everything gets evenly mixed.
- With the blender running, slowly pour in the olive oil through the feed tube/hole. Blend until you reach a desired consistency. Add a bit more oil if you prefer a looser consistency.
- Taste and season with additional salt and/or lemon if needed then enjoy. Use fresh pesto as desired or transfer to an airtight container for later.
Notes
- For a more cheesy flavor, add more nutritional yeast as desired.
- Store any leftover pesto in an airtight container in the refrigerator.
- Prep Time: 10 minutes
- Category: Sauce
- Method: Blending
- Cuisine: Italian
Nutrition
- Serving Size: 2 tablespoons
- Calories: 120
- Sugar: 1g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 0mg