7-Ingredient vegan kale pesto, made with cooked kale and walnuts instead of fresh basil and pine nuts. It’s ready in 15 minutes and tastes amazing.
4 oz kale (115 g), washed and stems removed
1/4 cup walnuts (30 g)
1/4 cup nutritional yeast (4 tbsp)
1/4 cup extra virgin olive oil (4 tbsp), see notes for an oil-free alternative
1–2 tbsp water
1/4 tsp salt
1/8 tsp ground black pepper
2 cloves of garlic
Boil or steam the kale for 5 minutes. Then drain, add cold water and squeeze excess water out with your hands.
Add all the ingredients to a food processor and blend until well combined. Add more or less oil, depending on how thick you like your pesto. We also add some water to make the recipe lower in fat, but it’s even better if you use only oil and it will last longer as well.
Keep leftovers in a sealed container in the fridge for 4-5 days.
For an oil-free version of this recipe, use tahini or any nut butter instead of extra virgin olive oil. I would add 2 tbsp of tahini and 2 tbsp of water, instead of 4 tbsp of oil, but it’s up to you.