5 Minute Vegan Kale Pesto – made with almonds, olive oil, kale, garlic, salt, and lemon juice. Less than 150 calories per serving!
- 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
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.