5 Minute Vegan Kale Pesto Recipe

Published: May 16, 2018 | By: Kristina Stosek

Prep Time 5 Minutes

Difficulty Beginner

Serves 1 1/2 cups

Average Rating: 4.5 | Rated By: 3 users

Pesto sauce can be used as a spread on toast, on a pizza, tossed with pasta or added to a baked potato, it is super versatile. In this recipe I added pumpkin seeds, giving the vegan pesto rich flavour. Pumpkin seeds are also a complete protein, containing all nine of the essential amino acids your body needs. What I love about it, it takes only 5 minutes to make this healthy delicious pesto recipe. This recipe is truly a winner!

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Ingredients

2 packed cups of fresh kale leaves

1/2 cup cooked peas

1 Tbsp. Fresh lemon juice

1/2 tsp. GF dried oregano or 1 Tbsp. Fresh oregano leaves

1/3 cup pumpkin seeds

3 tsp. Minced garlic, about 3 large garlic cloves

1 Tbsp. Nutritional yeast

1/2 cup extra-virgin olive oil

Sea salt and freshly ground black pepper to taste

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Instructions

Pulse kale, peas, lemon juice, oregano and pumpkin seeds several times, until coarsely chopped

Add garlic and nutritional yeast and pulse few more times, scraping down the sides as needed

Slowly stream in olive oil while the food processor is running. Slowly adding the oil will help it emulsify and help keep the oil from separating. Scraping sides as needed

Season with salt and pepper

Note; To store, cover tightly with plastic wrap in the refrigerator. It will keep up to a week

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