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Vegan Kale Pesto

March 7, 2011 By Kristi

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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?

This post is shared at·Mouthwatering Mondays, Cravings, Menu Inspiration Monday, Muffin Tin Monday, Just Another Meatless Monday,·Happy Homemaker Monday,·Homemaker Monday.·Meatless Mondays,·Mingle Monday, Make it with … Monday and·Hearth and Soul.

Yield: 4

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)

Instructions

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.

© Kristi
Cuisine: Italian / Category: pasta

The Super Easy Vegetarian Slow Cooker Cookbook

Want vegetarian and vegan recipes you’ll love? Check out my first cookbook! I’m so excited about it and I hope you’ll love it. You can find more information about it right HERE.

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Filed Under: pasta, vegan, vegetarian Tagged With: Italian, meatless (vegan) monday, MVM, pesto

WHAT KRISTI’S WRITTEN

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Kristi Arnold is a former newspaper reporter and editor who is now a cookbook author and gluten-free vegetarian(ish) mom married to Mr. Meaty, a "normal" omnivore. Helping moms introduce family-friendly meatless meals into their lifestyle with ease. Read More

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