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Vegan Kale Pesto Sauce - Delicious sauce recipe with extra pine nuts, fresh basil and heart healthy olive oil. | ifoodreal.com

Lots of foliage in this vegan kale pesto to kick off 2016 right! And it is vegan not because I’m vegan but because I do not like Parmesan cheese in a pesto. I would rather sprinkle it on top of pesto noodles. And eating less dairy and more vegetables is a plus anyways.

Vegan Kale Pesto Sauce - Delicious sauce recipe with extra pine nuts, fresh basil and heart healthy olive oil. | ifoodreal.com

Pesto sauce is a tough food item in my clean eating books. It is impossible to find organic or at least non-GMO in my neck of the woods. I have tried a few homemade versions before but they were OK. My kids are not crazy about pesto either so that is another issue. However, I think I finally nailed it – we like vegan kale pesto with a lot of pine nuts in it. For boys – on top of whole wheat spaghetti, for me – mixed with chicken zucchini noodles.

How to Make Vegan Kale Pesto

Vegan Kale Pesto Sauce - Delicious sauce recipe with extra pine nuts, fresh basil and heart healthy olive oil. | ifoodreal.com

In a food processor, add all kale, basil, pine nuts, garlic, lemon juice and salt. Process on High for a few minutes, pausing and scraping the walls.

Vegan Kale Pesto Sauce - Delicious sauce recipe with extra pine nuts, fresh basil and heart healthy olive oil. | ifoodreal.com Vegan Kale Pesto Sauce - Delicious sauce recipe with extra pine nuts, fresh basil and heart healthy olive oil. | ifoodreal.com

With food processor running on High, slowly pour olive oil and let processor run for a few minutes to make sauce fluffy and creamy.

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Vegan Kale Pesto Sauce - Delicious sauce recipe with extra pine nuts, fresh basil and heart healthy olive oil. | ifoodreal.com

Transfer to a glass jar.

Vegan Kale Pesto

Vegan Kale Pesto

Ingredients

  • 2 packed cups kale, stems removed & chopped
  • 2 packed cups basil, including stems
  • 1 medium garlic clove
  • 3/4 tsp himalayan pink salt
  • 1 tbsp lemon juice
  • 3/4 cup pine nuts
  • 1/2 cup olive oil, extra virgin

Directions

  1. In a food processor, add all ingredients, except olive oil. Process on High for a few minutes, pausing and scraping the walls.
  2. With food processor running on High, slowly pour olive oil and let processor run for a few minutes to make sauce fluffy and creamy. Transfer to a glass jar.
  3. Storage Instructions: Refrigerate in an airtight container for up to a few weeks.
http://ifoodreal.com/vegan-kale-pesto/

Nutritional Info

Servings Per Recipe: 12

Amount Per Serving = 2 tbsp:
Calories: 160.0
Total Fat: 15.5 g
Cholesterol: 0.0 mg
Sodium: 152.8 mg
Total Carbs: 6.4 g
Dietary Fiber: 3.4 g
Protein: 2.5 g
WW Points+: 4

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5 Comments

  1. Kitterbugg

    I have been wondering if these worked well for a really long time. Temporarily, I did buy the hand held one but never got past one carrot because it was entirely too hard for hands with arthritis! I have yet to see any in the U.S. for under $50.00, granted, I dislike shopping ‘for fun’ so it is mostly groceries and clothing online on a must have basis and sometimes even thrift if it suits our retirement budget!

    I am now more interested in spending the money on the easier version of spiralizer! Your recipe looks so good! Not any vegetable that I dislike. Only eggplant, and I do like it, I just wish it didn’t itch my throat. I think Okra is the only veg that I can think of that I really dislike. It is not the taste, it’s the texture. I’m not southern so maybe if I’d grown up on it.

    Reply
  2. Roann Karns

    This is exactly what I was looking for. Going to spread it on roasted veggie quesadillas and add a bit of nutritional yeast for a cheesy flavor.

    Reply

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