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This was perfect for my random Pesto Pasta craving!! Just used only Kale and was still super delish, will have to try with parsley or basil to mix it up. Definitely will make again, took me less that five minutes which was perfect for my hungry belly.
Jordan
ooooh that kale pesto, I’m tellin ya. š
I know it sounds like the most crazy thing. First of all, KALE. Annnnd already we’ve lost about half.
But I don’t stop there. No, I go right on ahead and make this a VEGAN kale pesto, and I’m left with, like, three blog readers.
This isn’t a vegan food blog, although I should say that most of our people here are regular-grocery-store-shopping, real-food-eating individuals who like anything from saucy chicken to down home casseroles (š±) to chocolate peanut butter everything to – yes – the occasional plant-based meal. But Vegan Kale Pesto? I might be pushing my luck with this.
Also: I might be pushing my luck by embracing this, 2015, the year of the fast and easy, flavor-bomb green sauces.
5 Minute Avocado Cilantro Dressing
and now, this: our 5 Minute Vegan Kale Pesto.
What can I say? I like to live on the edge.
This vegan kale pesto takes, just guess — 5 minutes. Or less, even. š
It’s so speedy-quick, which is awesome because it belongs on a few other recipes – such as this easy cheesy cauliflower soup, and that breakfast pizza that isn’t a post yet but give me a few days – and having the pesto for these and any other recipes already prepared and done in two and a half winks is a plain and simple lifesaver. Your complete recipes come together in a snap and your food life becomes fun, delicious, easy.
You don’t have to put this in a recipe, though. I mean, I’m just saying that adding a few spoonfuls to scrambled eggs with goat cheese (!!!!) or spreading it on crackers with slices of Manchego or Parmesan would be totally, absolutely wonderful. <- (understatement)
At this point I’ve gotten you three vegan enthusiasts all excited and then totally offended you by offering them eggs, goat cheese, and Parmesan. Forgive? Sometimes I just… it’s like… I don’t even… yeah.
Bottom line! Make this pesto and put it on things and adore it with all your veggie-loving heart plz thank you goodbye the end.
5 Minute Vegan Kale Pesto
- Total Time: 5 minutes
- Yield: about 1 cup – 8 servings, 2 tablespoons each 1x
Description
5 Minute Vegan Kale Pesto – made with almonds, olive oil, kale, garlic, salt, and lemon juice. Less than 150 calories per serving!
Ingredients
- 2 cups torn kale (no stems) and parsley, combined
- 1/2 cup olive oil
- 1/4 teaspoon salt (more to taste)
- 1 clove garlic
- juice of one lemon
- 1/4 to 1/2 cup raw almonds
Instructions
Notes
I ended up using about 1 1/2 cups kale + 1/2 cup parsley. But I’ve made this many times with just about any combination of greens, whether JUST kale, kale and spinach, kale and other herbs… it is a very flexible recipe so adjust the ingredients and quantities depending on what you have on hand. A traditional pesto flavor profile would include basil, but when I made it with basil, I didn’t really love it. Go figure. Just make it however you like is what I’m saying here.
If you don’t want this to be vegan, no probs. Just add a handful of Parmesan into the mix and YUM.
Also really really really delicious = using spicy almonds. I just bought some from a co-op that were already seasoned and spiced and used them in place of the raw almonds.
- Prep Time: 3 mins
- Cook Time: 2 mins
- Category: Sauce
- Cuisine: American
Keywords: kale pesto, vegan kale pesto
PS. Somehow in the flurry of vegan kale pesto I forgot to mention that we are Food Blog University conferencing it up in Mexico right now?! I’m writing this from my very lovely hotel room, looking out the window at the ocean, with Bjork sleeping soundly on the other side of the room. He’s going to not like me for saying that but sometimes you have to drop these little statements here and there just to see if your people are reading these things, right?
For my fellow travel photo lovers, I am sharing our Mexico travel updates on Snapchat! Like just about everything we’re eating (ohmygosh) plus ocean views and a few Mexico selfies. Like we do. š“
PS. I used my food processor for this recipe – and I love it so much that I wrote this post showing off 12 Magical Ways To Use A Food Processor! āØ I loooove that thing.
One More Thing!
This recipe is part of our Sauces That Make Everything Better roundup. Check it out!
Not sure why the recipe was changed to almondsā¦ it used to call for cashews and now it says almonds?
Great recipe with cashews but wouldnāt make with almonds.
5 stars for cashews, 1 for almonds
Can I use frozen chopped kale for this recipe?
The color may not be as bright green as with fresh kale, but should still work!
Are you still blogging! Was looking for something to top extra homemade butternut squash ravioli havung used up all my fresh sage in a browned butter thing. And I found your BNS with kale pesto. Besides loving the idea of the pesto, I just loved your blogging style. I found it funny, cute and honest! I would look for more recipes as time (at a premium even though I’m retired!) allows.
Omg – this is so good. I donāt even like kale but this somehow makes my mouth happy and then there I go being healthy.
Thank you for all of your creative and exciting recipes, always pushing me out of my comfort zone. š„°
I am in love with your recipes and especially printing a few out – I can use a larger font (easier to read – lol),…so glad u offer this!!
So good
Iāll try this with just kale since I donāt have any parsley and add some vegan cheese. Looks so easy to make.
Passed the hungry 5 yr old kid test! My kids wanted pesto and all I had was lacinato kale, garlic, and lemons. In the pantry found the salt, olive oil and almonds. Quickly followed the directions. This recipe saved dinner, and was very tasty!
I love this recipe! How long can it be kept in the refrigerator for?
It should last up to 5 days!
I’m going to make this with spaghetti squash tonight! I don’t have basil, so I’ll add a few drops of edible basil oil (not all aroma therapy oils are edible— but Do Terra and Young Living ones are!).
Thanks for the recipe!!! ā¤ļø
Has anyone tried this with raw walnuts? I’m making this tonight…
Yes, it’s delicious!
Basil is the most delicious plant ever so it is odd that it isnāt delicious in this…but I totally agree, kale is my favorite green to use for this. I have to make sure to go heavy in the garlic š Also slathering this on a buttery grilled cheese is just heavenly.
Is this freezeable? Iāve made it and been eating it non stop but want to use up the rest of the garden without waste. Hoping to freeze but I never know what freezes well or not.
I love your blog, would it be possible if you could email me these recipes and other dipping sauce recipes? š Iām on the road to healthy living. And these vegan sauces are my first step. Thank you!
Hi, Jo! You can hop on our email list here to get new recipes straight to your inbox. š
I haven’t read through all of the comments, but any chance you’ve made a BUNCH of this and put it in the freezer for later? I have a BUNCH of kale out in the garden, and although I’m great at growing things, I’m not always great at harvesting things! I’d love to hear back from anyone who’s given it a try. Mason jars and lids straight into the freezer? Thanks!
Yep, that should work!
Love this recipe! Super easy to make and tastes great
This looks heavenly! I love pesto in general and the idea of making it with kale sounds delicious. Iāve never actually tried hemp seeds, though Iāve always wanted to!
Enjoy!
Could you tell me how long it would last, in the fridge (since Iām alone to eat this in my home). Iāll make half of the recipe but I donāt like to throw food in the garbage š
T.Y. I canāt wait to try this !
We’d say about 4-5 days.
For people who are missing the ~cheesy flavor in this pesto but still want to keep it vegan: add some nutritional yeast!! Iād say about 2 tbsp?! Itās healthy, has a cheesy taste and itās vegan too! š
Thanks for the tip, Kate! š
I made the kale pesto and I even added some anchovies. YUM It is very easy and delious.
Thanks for sharing, Debbie! Glad you enjoyed this!
Dang. Vegan haters.
Made this today and itās beautiful and delicious
Glad to hear this, Margaret!
WOW! I didn’t expect to like this as much as I did! I made a few changes: used walnuts (roasted in the oven first), a little less lemon, and added a large handful of basil. The trick is to use really good olive oil.
It turned out SO good I had to stop myself from eating the whole thing!! As a newly turned vegan, I was expecting to miss the cheese in this but it’s perfect without it. Might try adding some nutritional yeast next time. It’s great on some bread, and I am planning on putting this over roasted potatoes for a dinner side-dish. Thanks for creating this earth-friendly recipe!
YES! We love this on bread, too. Glad you enjoyed this, Sarah! š
I was quite excited about this recipe but unfortunately it came out pretty awful- too earthy, too sharp and nothing like pesto. The only issue I could think of was the measurement of the kale, perhaps grams would be more accurate than cups especially for something like kale. Thanks
Try adding a handful of fresh basil to balance out the earthiness! I tried that and it turned out great. Also used really good olive oil which helped a lot.
If I don’t have almonds, what other nuts would you recommend? Also, does this freeze well?
Hi, Lisa! You could try subbing cashews or sunflower seeds instead. And yes! This will freeze well. š