Kale and Walnut Vegan Pesto
This Kale and Walnut Vegan Pesto is a staple in my kitchen for so many recipes!
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Servings: 1 jar
Equipment
Ingredients
- 4 cups packed curly kale
- 1 cup cilantro
- 1 cup parsley
- ½ cup walnuts
- 1 lemon juiced
- ¼ cup nutritional yeast
- 2 small cloves garlic
- ½ tsp salt
- cracked pepper
- pinch of chili flakes
- ½ cup +2 tbsp olive oil
Instructions
- Place all ingredients but olive oil in the food processor and pulse. Scrape down the sides and turn on the processor. Slowly drizzle olive oil in, scraping down sides as needed. Once pesto is complete transfer to a container and drizzle the last 2 tbsp of olive oil on top.
Notes
Pesto saves really well in the freezer. I have never tried freezing in ice cube trays but I do love little mini mason jars.
Nutrition
Nutrition Facts
Kale and Walnut Vegan Pesto
Amount per Serving
Calories
1474
% Daily Value*
Fat
149
g
229
%
Saturated Fat
19
g
119
%
Polyunsaturated Fat
40
g
Monounsaturated Fat
84
g
Sodium
1255
mg
55
%
Potassium
1360
mg
39
%
Carbohydrates
33
g
11
%
Fiber
16
g
67
%
Sugar
6
g
7
%
Protein
21
g
42
%
Vitamin A
14562
IU
291
%
Vitamin C
222
mg
269
%
Calcium
405
mg
41
%
Iron
9
mg
50
%
* Percent Daily Values are based on a 2000 calorie diet.
*Macros are provided as an estimate for convenience. Your final numbers will vary depending on ingredient brands, substitutions, and how you portion the recipe.