Description
A fresh and vibrant vegan pesto made with basil, kale, and pine nuts, blended into a smooth and flavorful sauce perfect for pasta or dipping.
Ingredients
- 2 cups fresh basil (packed)
- 2–4 large kale leaves
- 1/2 cup olive oil
- 1 cup pine nuts
- 2–3 large cloves garlic
- 2 tablespoons lemon juice (about 1 large lemon)
- 1/3 cup cashew parmesan
- 1/2–1 teaspoon sea salt
- Black pepper to taste
Instructions
- Add the kale (stems removed) and garlic to a food processor and pulse until broken into fine pieces.
- Add the basil, olive oil, pine nuts, lemon juice, cashew parmesan, sea salt, and black pepper.
- Process until smooth, or leave slightly chunky if preferred.
- Taste and adjust seasoning with more basil, lemon juice, or salt as desired.
- Transfer to the fridge to chill or toss immediately with pasta before serving.
Notes
- Use walnuts instead of pine nuts for a more budget-friendly option.
- Store in an airtight container in the refrigerator for up to 5 days.
- Drizzle a thin layer of olive oil on top to help preserve freshness.
- Great as a spread on sandwiches or as a dip for vegetables.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Sauce
- Method: Blending
- Cuisine: Italian
Nutrition
- Serving Size: 1/4 cup
- Calories: 320 kcal
- Sugar: 2 g
- Sodium: 220 mg
- Fat: 30 g
- Saturated Fat: 4 g
- Unsaturated Fat: 25 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 0 mg
