Pesto is one of those foods I think it great to always have in the fridge. You can throw it over pasta, on crackers to look fancy for company, on grilled cheese, and more. I know what you’re thinking…but where’s the basil? How can you make pesto without any basil and especially with Kale?
Wait wait wait, come back!
Don’t you worry, this Kale pesto is ahhhhh so delicious!! Quit shaking your head until you try it. This Kale Pesto is super quick and easy and can be made in any size batches, perfect if you’re a make and freeze ahead kinda cook. You can whip it out for anything gathering, date night, or to eat spoonfuls of it (no judgement here) and look like you spent hours crafting up dinner. If you want to give it an extra little bite, add shredded parmesan cheese! It will no longer be vegan but still absolutely delicious.
Have I convinced you enough to whip up your own batch? This quick vegan kale pesto will be the new staple in your house. Go make this bright green vegan loving goodness and spread it on everything… including your finger.
Ingredients
- 3 large kale leaves (stems removed)
- 1/2 cup olive oil
- 1/4 tsp salt
- 1/8 tsp pepper
- 2 tbsp lemon juice
- 1 tsp chopped garlic
- 1/2 cup raw almonds
Instructions
- In a food processor, blend kale leaves, olive oil, salt, pepper, lemon juice, and garlic until creamy. Add in raw almonds and pulse until almonds are finely chopped and well combined to desired consistency. If you dont have a food processor, I highly recommend investing in one. I use my Cuisinart Food Processor with so many recipes and I’ve had it for years.
You can use this spread on almost anything! My personal favorite is on grilled cheese!
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