5 Minute Vegan Kale Pesto
 
 
Author:
Serves: about 1 cup - 8 servings, 2 tablespoons each
Ingredients
  • 2 cups torn kale (no stems) and parsley, combined
  • ½ cup olive oil
  • ¼ teaspoon salt (more to taste)
  • 1 clove garlic
  • juice of one lemon
  • ¼ to ½ cup raw almonds
Instructions
  1. Pulse the kale, oilve oil, salt, garlic, and lemon juice in a food processor until smooth.
  2. Add the almonds and pulse until the almonds are ground to desired consistency.
  3. Serve with pizza, pasta, crackers, eggs, salads, soup, sandwiches, etc.
Notes
I ended up using about 1½ cups kale + ½ 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.
Recipe by Pinch of Yum at https://pinchofyum.com/5-minute-vegan-kale-pesto