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–+ servings

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
Author: Teri-Ann Carty
Prep Time: 10 minutes
Total Time: 10 minutes

Equipment

  • blender

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
US Customary - Metric

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

Calories: 1474kcal | Carbohydrates: 33g | Protein: 21g | Fat: 149g | Saturated Fat: 19g | Polyunsaturated Fat: 40g | Monounsaturated Fat: 84g | Sodium: 1255mg | Potassium: 1360mg | Fiber: 16g | Sugar: 6g | Vitamin A: 14562IU | Vitamin C: 222mg | Calcium: 405mg | Iron: 9mg

*Macros are provided as an estimate for convenience. Your final numbers will vary depending on ingredient brands, substitutions, and how you portion the recipe.