Vegan Kale Pesto: No Herbs Required

Try this delicious vegan kale pesto with your favourite pasta for a quick, dairy free dinner.

Prep:
10
mins
Cook:
10
mins
TOtal:
20
mins
servings:
6

Ingredients

Instructions


  1. Bring a large pot of water to a boil.
  2. Once boiling, add the kale and cook for 30 seconds. Remove and set aside and allow it to cool.
  3. In a food processor or blender, add the pistachios, extra virgin olive oil, hemp hearts, lemon juice, water and garlic. Blend until smooth.
  4. Squeeze any excess water from the kale leaves with your hands. Add to the blender along with the nutritional yeast and salt and process until the pesto is very smooth. Add extra water, one teaspoon at a time if needed to thin.
  5. Store in a sealed container in the fridge for up to 5 days, or freeze for longer.