Vegan Kale Pesto

Day 66.

Vegan kale pesto, hello! Walnuts, olive oil, garlic, and kale, so simple.

Normally I make pesto out of spinach instead of the traditional basil (it’s cheaper and I think it’s tastier) so this was not a huge leap. And I almost always use walnuts instead of pine nuts, so that’s what I did here, too. I used the kale from my CSA box, mixed it up with some olive oil and walnuts and wallah!

Vegan Kale Pesto

Ingredients

1 bunch kale, ribbed and chopped

1 cup walnuts (or pine nuts if you prefer)

1/2 cup olive oil

3 cloves garlic, minced

House seasoning (or salt, pepper, and garlic powder)

Method 

Put everything in the food processor and blend until it’s grainy mush, still a little chunky, but saucy.

If you prefer more or less sauciness, adjust the amount of olive oil or you could even add some veggie stock.

This recipe makes the raw pesto sauce.

To serve, heat on your stovetop and serve over pasta or on top of “chicken” with some mozzarella.

Yum. If you’re not doing vegan today, you could also add some parmesan to the sauce base.

The Results

Fantastic! It’s a little richer than my usual spinach version, so this will be excellent on pesto chicken, too.

I had mine over spaghetti and added a bit of extra olive oil to mine and a lot of extra oil to the husband’s (he likes it saucy).

Our toddler loved it, too.

What’s your favorite pasta sauce or topping?

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