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Vibrant Green pesto in a flip top jar on the work surface alongside it is kale and basil leaves, and a scattering of sunflower seeds.

Vegan Kale Pesto

Is there anything on this earth that's as tasty as pesto, yet as simple as pesto? I don't think there is.
Prep Time 5 mins
Total Time 5 mins
Course Sauce/ Condiment
Cuisine Italian Inspired
Servings 20 servings (one tablespoon per serving approx)
Calories 134 kcal

Ingredients
 
 

  • 50 g sunflower seeds
  • 15 g basil leaves approximately 15 leaves
  • 100 g kale about 2 large handfuls
  • 110 g savoy cabbage about 5 large leaves
  • 250 ml extra virgin olive oil
  • 125 ml water
  • 3 cloves of garlic
  • 2 tbsp nutritional yeast
  • Juice of a lemon

Instructions
 

  • Optional first step - lightly toast sunflower seeds in a dry frying pan, 1 - 2 minutes.
  • Add the basil, garlic, nutritional yeast and sunflower seeds to a food processor. Tear in the kale and cabbage leaves. Blitz to a coarse paste. You may need to scrape down the sides a few times.
  • Add the lemon juice, salt and water and blitz again for 20 seconds.
  • Whilst the food processor is running slowly stream in the olive oil until fully combined.
  • Transfer to an airtight container and store in the fridge. It will last for up to 10 days.
  • To freeze, transfer some of the pesto into an ice cube tray, and pop in the freezer until frozen solid. Once frozen transfer to a freezer safe container or bag. The pesto will keep in the freezer for up to three months.

Notes

Looking for a quick meal? Add frozen pesto cubes to a splash of water in a pan over low heat. Stir your pesto through some pasta and voila, one quick pasta dinner.

Nutrition

Calories: 134kcalCarbohydrates: 2gProtein: 1gFat: 14gSaturated Fat: 2gSodium: 4mgPotassium: 78mgFiber: 1gSugar: 1gVitamin A: 594IUVitamin C: 11mgCalcium: 14mgIron: 1mg
Keyword 15 minute meals, Pasta Sauce, Pesto
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