5 Minute Vegan Kale Pesto Recipe

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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!


  • 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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  • 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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