Nothing’s better than making a jar of homemade pesto and having it in hand for all sorts of dishes. You can add it to sandwiches, pasta, as a dip, you name it! The best part of homemade pesto is that it’s fresh and you can choose your flavour combo.

Bowl of kale and walnut pesto with a small wooden spoonful of pesto on the side. Tabletop is scattered with walnuts. — Vegan kale and walnut pesto

In this delicious pesto blend we’re adding:

Fresh kale
Toasted walnut
Garlic cloves
Olive oil
Lemon juice
Nutritional yeast
salt and pepper

All you have to do is pulse everything in a food processor and bam, you have yourself a jar of delicious pesto! Because this recipe is vegan, instead of using parmesan cheese we are using nutritional yeast, which is not only more nutritious but provides an equally cheesy and nutty taste to the pesto.

Let me know if you make this recipe and tag me on Instagram to be featured in my highlights! Happy cooking! 🙂

Vegan Kale & Walnut Pesto

LingLing Deng

Creamy and garlicy pesto with fresh kale and roasted walnuts!

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Total Time 10

Course sauces and dips, Side Dish

Cuisine American

Servings

Ingredients

Instructions

Add everything to a food processor and pulse until the desired consistency is reached. If you like your pesto chunky, pulse for less time. If you like your pesto creamy, pulse/blend for longer. Add an additional 2 tbsp of olive oil for a runnier consistency.
2 cup fresh kale leaves, 1½ cup toasted walnuts, 2 garlic cloves, ½ cup olive oil, ¼ cup lemon juice, ¼ cup nutritional yeast, Salt and pepper to taste
Store in an airtight container in the refridgerator for up to 5 days.