Name: 15-Minute Vegan Kale Pesto
Prep time: 15 min
Total time: 15 min
Ingredients: 1/2 bunch lacinato kale (de-stemmed); 1 cup fresh basil; ¼ cup raw almonds; 2 cloves garlic (minced); ½ tsp sea salt; 1 lemon (juice and zest); ½ cup olive oil; ½ tsp sugar (optional)

This non-traditional vegan pesto is a creamy, herbaceous sauce flavored with kale, basil, and garlic. Use it as a sauce for pasta, spread it on toast, or toss it with roasted vegetables.

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It still happens to me too.

I pick up a product at the grocery store quickly skimming the ingredients list—halfway putting the item into my shopping basket. But on closer inspection, I see the words ‘animal rennet’ and return the product to the shelf.

Sound familiar?

Most store-bought pesto contains parmesan cheese, just like the classic recipe from Genoa, where pesto originates. And, most parmesan contains calf rennet, a byproduct of meat production.

If you want pesto that’s plant-based, you need to find microbial enzymes in the ingredients list.

Or make your own.

Kale pesto from scratch delivers a vibrant flavor and bright green color suitable for both vegetarians and vegans. Plus, it tastes delicious in my roasted pumpkin bowls and chili chickpeas recipe.

Here’s how.

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In this Recipe

A food processor makes pulverizing tough nuts and kale in a matter of minutes a snap. But, if you don’t have a food processor, you can always use a mortar and pestle.

Make Ahead-of-Time

Kale pesto will keep 2-3 days in the refrigerator. However, serving it the same day is best. Pesto also freezes well for about six months.

Specialty Ingredients

You can find all the ingredients you need to make kale pesto at the grocery store or your local farmer’s market. But, if you plan to make a lot of pesto, you might want to stock up on some bulk nuts or even grow your basil.

I think you’ve got to keep it simple, keep it fresh. Stay away from all that processed stuff, read the labels.
Emeril Lagasse