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

Vegan Kale & Walnut Pesto

LingLing Deng
Creamy and garlicy pesto with fresh kale and roasted walnuts!
Print Recipe Pin Recipe
Total Time 10 minutes
Course sauces and dips, Side Dish
Cuisine American
Servings 0

Ingredients
  

  • 2 cup fresh kale leaves, stems removed
  • 1½ cup toasted walnuts
  • 2 garlic cloves, peeled
  • ½ cup olive oil
  • ¼ cup lemon juice
  • ¼ cup nutritional yeast
  • Salt and pepper to taste

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.

Notes

Add this pesto to your favourite pasta or sandwiches! Check out my Vegan Gnocchi with Pesto recipe. 
Keyword dairy free, egg free, kale, pesto, sauce, vegan pesto, walnut
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