Gracious Vegan Kale Pesto

By the Gracious Vegan

Kale pesto on bread 16x9.jpg

This nutty, caper-y, lemony pesto slathered on toast, hot pasta, boiled potatoes, broiled eggplant? A beautiful thing. And you don’t need oil to get this creamy pesto. Make this soon! For more on kale's amazing nutritional properties, see What Are All of the Benefits of Kale? And Can You Eat Too Much?

Makes about 1 cup

Place in a food processor and chop.

  • 2 garlic cloves, peeled

Add remaining ingredients and process until desired smoothness is achieved.

  • 5-6 cups chopped kale, stems removed (about 4 oz.)

  • 3/8 cup blanched almonds (whole or slivered)

  • 3-6 Tablespoons water (start with 3)

  • 2 Tablespoons tahini

  • 1 Tablespoon capers, drained

  • 1 Tablespoon nutritional yeast

  • 1 Tablespoon lemon juice + 1 teaspoon lemon zest

  • 1/4 teaspoon salt

  • 1/8 teaspoon red pepper flakes

Timing: This is a very fast recipe, about 20 minutes start to finish.

Nutrition: Whole-food unprocessed; WFPBNO


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