BASIL & KALE PESTO (DAIRY FREE, GLUTEN FREE, VEGAN)
This vegan basil & kale pesto is a great condiment to keep in the fridge when you want to put together a quick meal. Add it to pasta or pizza base, use it as a salad dressing, spread it on toast or use it as a dip – it’s so versatile!
Ingredients
- 1 cup tightly packed fresh basil leaves
- 2 tbsp pine nuts (you can sub for pumpkin seeds)
- 1/2 cup kale leaves, stalks removed
- 3 tbsp extra virgin olive oil
- 1 tbsp lemon juice
- 1 tbsp nutritional yeast flakes
- 2 small garlic cloves, minced
- ¼ tsp salt
- ¼ tsp ground black pepper
- Water* (around 3-5 tbsp)
Instructions
- Combine all ingredients apart from water in a food processor or blender and process for 3-4 minutes until well combined.
- Whilst the motor is still running, slowly start adding some water, a tablespoon at a time (I used around 3 tbsp), to reach the desired consistency.
- Transfer the mixture into a jar. It’ll keep in the fridge for up to a week.
Tried this recipe?Let us know how it was!