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A white bowl filled with green pasta and a silver fork sticking out.
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Easy Vegan Kale Pesto

Fresh, delicious, 5-minute kale pesto that's 100% plant-based and dairy-free.
Prep Time 5 minutes
Total Time 5 minutes
Servings 4
Calories 464kcal
Author Danielle Brown
Cost $10

Equipment

Ingredients

  • 12 oz pasta I used brown rice pasta
  • 2 cups kale I use Josie's Organics
  • 2 cups fresh basil
  • ½ cup nutritional yeast
  • ½ cup almonds blanched
  • 2 lemons blanched
  • 1 teaspoon salt
  • 2 cloves garlic or 1 teaspoon garlic powder

Instructions

  • Blend all ingredients in the food processor until smooth scraping down the sides as necessary.
  • Stir into your favorite pasta and enjoy!

Notes

  • Use gluten-free noodles to make this pasta gluten-free.
  • Add an optional drizzle of olive oil into the pesto for enhanced flavor.
  • Use a food processor, not a blender, to blend this pesto sauce.
  • Use blanched/skinless almonds to make the pesto extra smooth.

Nutrition

Calories: 464kcal | Carbohydrates: 76g | Protein: 19g | Fat: 11g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 0.003g | Sodium: 594mg | Potassium: 583mg | Fiber: 9g | Sugar: 5g | Vitamin A: 1694IU | Vitamin C: 41mg | Calcium: 131mg | Iron: 3mg
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