Vegan Kale And Basil Pesto Recipes
SUPER KALE PESTO
This kale pesto recipe is made with Omega 3-rich hemp seeds and flaxseed oil. Ready in under 10 minutes! For a more pantry-friendly option, use walnuts/pecans instead of hemp seeds and/or olive oil for the flaxseed oil (it's just as tasty). Recipe yields about 1 1/4 cups pesto.
Provided by Cookie and Kate
Categories Entree
Time 13m
Number Of Ingredients 11
Steps:
- Make the pesto: In a food processor, add the peeled garlic cloves and process until the garlic is minced. Add the kale, hemp seeds, lemon juice, salt and pepper. Turn on the food processor and drizzle in the oil. Process until the pesto reaches your desired consistency, stopping to scrape down the sides as necessary. Taste and add more lemon, salt or pepper if necessary. (You can thin out the pesto with more oil, but if you're serving with pasta, keep in mind that you can also thin it out with reserved pasta cooking water.)
- Cook the pasta (optional): Bring a large pot of salted water to boil. Add the pasta and cook until al dente, according to package directions. Reserve one cup cooking liquid before draining the pasta. Let the pasta and pasta water cool for a minute to make sure the high heat doesn't damage the flax oil pesto.
- If you intend to have leftovers, transfer the amount of pasta you think you'll be eating immediately to a serving bowl and mix in pesto with splashes of cooking water. Otherwise, you can mix the pasta and pesto together in your cooking pot, adding splashes of cooking water as necessary. Keep in mind that you have diluted the flavor a bit with the cooking water, so taste and add more lemon, salt or a drizzle of olive oil as necessary.
Nutrition Facts : Calories 440 calories, Sugar 2.2 g, Sodium 372.3 mg, Fat 22.3 g, SaturatedFat 3.4 g, TransFat 0 g, Carbohydrate 47.6 g, Fiber 7.3 g, Protein 17.1 g, Cholesterol 4 mg
KALE PESTO
This vibrant kale pesto is bright, nutty, and delicious! Toss it with pasta, or find more serving suggestions in the post above. Leftover pesto will keep in an airtight container in the fridge for up to 3 days. You can also freeze it for up to 2 months.
Provided by Jeanine Donofrio
Number Of Ingredients 8
Steps:
- In a food processor, pulse the pepitas and garlic until the pepitas are ground up. Add the cheese or nutritional yeast, salt, and several grinds of pepper and pulse again.
- Add the kale and lemon juice. With the food processor running, drizzle in the olive oil, and process until combined. Season to taste.
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VEGAN KALE PESTO - DRESSINGS, SAUCES
From cleanplatemama.com
5/5 (10)Total Time 5 minsCategory Condiments, Ingredients, SaucesCalories 161 per serving
- Add all ingredients, except the extra-virgin olive oil, to a food processor. Process on high until a paste begins to form (about 30-45 seconds). You may need to scrape down the sides of the food processor occasionally.
- Add olive oil and pulse a few times until mixed. You can check your pesto at this time and if it’s too thick for your liking, you can add in additional olive oil (1 tbsp. at a time). If too thin, you can add in additional kale or basil.
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