Kale Basil Pesto
Prep time
Cook time
Total time
Cheesy Vegan Basil Pesto with a healthy Kale twist
Recipe type: Vegan, Vegetarian,Gluten-free,Dairy-free,Soy-free,Yeast-free
Cuisine: Italian
Serves: ¾ cup
  • Basil leaves-1 cup (loosely packed-around ½ bunch)
  • Kale leaves-1 cup (loosely packed-torn into bits)
  • Pine nuts-2 heaped Tbsp
  • Nutritional yeast-2 heaped Tbsp
  • Garlic-1 clove (you could add 2, I like mine less ‘garlic’y)
  • Salt and Pepper-to taste
  • Water-1/4 cup
  1. In a small pan, dry toast pine nuts.
  2. Everything else goes into food processor along with the pine nuts and pulse few times.
  3. Gradually add water 1 tbsp at a time until you have the desired consistency
You could add 1 Tbsp Cashews, 1 Tbsp Walnuts instead of pine nuts.
Try to incorporate these in as well: Spinach-1/2 cup, Olive Oil-1 Tbsp, Lemon juice-1 Tbsp
Watch out for water. Process with 1 Tbsp water at a time until you have desired consistency. Sometimes you might not need ¼ cup. depends on water content of the basil leaves.
Recipe by Yes, I am Vegan at https://yesiamvegan.com/2015/06/30/kale-basil-pesto/