Did you know that you can make a variety of pesto?  It’s not just limited to the classic basil and pine nut combo.  Pesto is a blanket definition of a flavorful leaf crushed with some nuts, a hard cheese, olive oil and lemon.  Using that as a base the possibilities are endless.

Easy Vegan Kale Pesto

When I make pesto I don’t bother measuring.  I just go by taste and texture.  I dump everything in the food processor and 2 minutes later I have pesto I can use all week.

Easy Vegan Kale Pesto

I use it in soups, on eggs, on pizza and of course in pasta.  It’s good to have as a pantry staple to help you whip up something healthy and nutritious on the fly.

Get creative with your pesto and I want to see what you come up with!

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Easy Vegan Kale Pesto

Vegan Kale Pesto

Ingredients

  • 1 handful of kale
  • 1 bunch basil
  • 1 cup pine nuts
  • 1/4 cup olive oil
  • rind of one lemon
  • juice of one lemon
  • 1/4 cup vegan parm

Instructions

  • Place all ingredients in a food processor and blend until the oil is fully absorbed. About 2 minutes. Have a taste and add salt and pepper if needed. Transfer to a jar and place in fridge up to a week.

Notes

I use this vegan parm
Did you enjoy making it? I would love to see it! Tag me on Instagram @rezelkealoha with the #rezelkealoha!