I love pesto. When I was a teenager I LOVED it (still do!) on my pizza. Me & my friends used to love ordering the “green pizza” at the pizza shop. I still eat it on pizza from time to time, but I really like to put it on pasta now.
This recipe was inspired by Trader Joe’s Kale Pesto. I wanted to make a healthier version of it without all of the unhealthy oils (sunflower, safflower), and I kicked the health benefits up a notch on this by using hemp seeds and nutritional yeast for a similar cheesy flavor.
You can use this pesto on pizza, pasta, toast, etc. So many possibilities! The first time I tested this recipe I ended up eating almost all of it in one sitting it was so good. I hope you enjoy it as much as I do!
What’s Inside Kale Pesto?
- Kale
- Hemp Hearts
- Nutritional Yeast
- Garlic
- Lemon Juice
- Olive Oil
- Salt
- Pepper
- Red Pepper Flakes
How to make Kale Pesto:
- Roughly chop the kale up
- Place all of the ingredients in a food processor and process until fully broken down, anywhere from 1-3 minutes, scraping the sides as needed.
- Enjoy!
Equipment Used:
PrintHealthy, Vegan Kale Pesto
My healthier version of pesto
- Prep Time: 5 minutes
- Total Time: 5-7 minutes
- Yield: 4 servings 1x
- Category: healthy
- Method: process
- Cuisine: Italian
Ingredients
- 3 cups of Kale
- 1/2 cup of Hemp Hearts
- 1 tbsp Nutritional Yeast
- 1–2 cloves of Garlic
- 1/4 cup of Olive Oil
- Juice of 1 Lemon
- 1/2 tsp Salt
- 1/4 tsp Pepper
- 1/4 tsp Red Pepper Flakes
Instructions
- Roughly chop the kale
- Place all of the ingredients in a food processor.
- Process until fully broken down. I ended up running mine for about 3 minutes. I stopped to scrape the sides of the processor a couple of times
- Spread on toast, mix with pasta, replace pizza sauce on pizza! Lots of possibilities!
- Enjoy!
