I made this today with some chickpea pasta and it was so good! You wrote, “To keep this recipe oil-free, sub the olive oil for water.” This means replace the olive oil with water. I LOOOOVE your blog and your wonderful recipes! The original pesto flavor from pine nuts and basil are complimented perfectly by steamed kale … Use ctrl+f or ⌘+f on your computer or the "find on page" function on your phone browser to search existing comments! Less than 150 calories per serving! (Looking forward to trying the garlic scape version as we also grow whacks of garlic). This vegan roasted kale pesto pasta is oil free, vegan of course, and the base is all kale instead of basil giving you those extra health benefits we all need after the holidays. Great recipe! I love this recipe. Bravo ! This vegan kale pesto won’t make your child feel like they are eating veggies, especially when paired with pasta. Thank you, this was very good, will make it again today :). Hi! used it on “pizza bites” instead of tomatoe sauce with a little smoked salmon and a bit of fresh mozzarella… outstanding recipe! This easy vegan kale pesto is so versatile – you will be obsessed. Glad to find a pesto recipe without pinenuts as my daughter is allergic so I never get to make pesto. thats how she writes it in literally every recipe that has oil. It’s easy to make, incredibly versatile depending on what greens and nuts you have on hand, and BIG on flavor. We are glad you’re a fan of this recipe, Sheila! So glad you enjoyed it, Michele! Drain, and return the pasta to the pot. The problem is, store-bought pesto often has preservatives and other unhealthy ingredients. Get our copy of FAN FAVORITES featuring 20 of our most loved, highly-rated recipes! One thing that sets this vegan kale pesto … The base is whatever greens you have on hand – such as kale, collards, or beet greens – and fresh herbs. thats literally exactly what she wrote… and it makes perfect sense…. I like having some herbs, especially basil, because it adds that quintessential pesto flavor. Those recipes are also healthy and fantastic! I’d suggest freezing it into an ice cube mold so you have small amounts whenever you need! I use this kale pesto with cashew nuts so often that I felt like I should dedicate a separate post to it. This recipe was a mix of garlic, basil, and cheese (source). I was wondering if there are any non acidic subs for garlic and especially the lemon? Not sure what to do with your kale pesto, now that you've got it? Perhaps next time add in 1 tsp at a time to get the right amount. I put the kale in a pot of boiling water for ~30 seconds before draining the cooked kale into colander and proceeding with the recipe as written. I use raw cashews that have been soaked ovenight, then drain before using. I generally don’t need as much water as suggested because the cooked kale retains some water. The … Your blog is awesome and this looks amazing! IT IS SO DELICIOUS!! I love serving a healthy vegan pesto with wholemeal pasta to my kids as I know it is one of their favourite dish and they get extra greens. Taste and adjust flavor as needed, adding more nutritional yeast for cheesy flavor, salt for overall flavor, seeds for “nuttiness” or thickness, garlic for bite/zing, or lemon juice for acidity. I had parsley on hand, as well as spinach, and it worked beautifully. After making many of your recipes, I bought your book about a year ago. This recipe requires just 10 minutes, 1 bowl, and 9 ingredients to make. I made this recipe today to test for a Valentines work cook off next week. There are very few wrong ways to make pesto, so adjust the ingredients to your liking, and make your kale pesto as chunky or as smooth as you like. For this recipe, I was wondering if you think that almonds, hazelnuts or cashews would be a good substitute for brazil nuts? While the pasta is cooking, combine the kale… I love ALL recipes you offer. This really knocked it out of the park! what about if i use spinach for the greens? I have a health issue that forces me to sadly avoid these ingredients ☹️. I only had kale and used cashews. Thanks! Thank you so much for all your time and dedication to be one of the best food blogs ever! Hi Elaine! Thank you! Thanks so much for sharing, Kathryn! … Add olive oil (or water) a little at a time (streaming in while the machine is on if possible) and scrape down sides as needed If you intend to have leftovers, transfer the amount of pasta you think you’ll be … Which one would you choose? 1 cup kale (if you have leftover steamed kale, you can also use that, but fresh is better), 2/3 cup nuts (pine nuts are traditional, but walnut and cashew nuts are nice for variety), 2 teaspoons lemon juice (fresh is always best). Our plant-based version is not traditional, but uses basil and garlic and has a similar flavor. After that, pour into ice cube molds, freeze, and store in the freezer up to 1 month or more. For a thinner, saucier pesto, add more olive oil or other liquid. This vegan kale pesto is blended with fresh garlic, pine nuts, cashew parmesan, and olive oil for a savory, delicious winter-friendly pesto! Vegan/paleo kale pesto made with simple plant-based ingredients. Add olive oil (or water) a little at a time (streaming in while the machine is on if possible) and scrape down sides as needed. I used the sunflower seeds. Add the kale, basil, nondairy milk, … Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram. Notify me of followup comments via e-mail. This vegan pesto has a short prep time (the total time should only take 10 minutes or so) and comprises of your choice of fresh greens and herbs, … It’s thought that it may have evolved from a 13th century garlic-based sauce called aggiadda or from the tradition of using aromatic herbs in the Middle Ages. Shucks! ). 7-Ingredient vegan kale pesto, made with cooked kale and walnuts instead of fresh basil and pine nuts. I then cook the pasta in the same water I blanched the kale. Next time, would you mind leaving a rating with your review? Sneak a bit of healthy green kale into your pesto by using a half basil and half kale mix. Even if you have a kale-hater in your family, this yummy pesto recipe will change that! Add this pesto to a buddha bowl, drizzle it on a salad, dip some delicious crusty bread into it, or even add onto some crispy potatoes! PS. My husband is definitely a traditional pesto guy but I served this with baguette and we both loved it. Hope that helps! I am a big fan of pesto, and have almost always preferred it on my pasta instead of tomato sauce. Vegan, gluten-free, and oil-free optional. im in love with it!! Thank you for all your work to bring my husband and I so many great dishes. I had kale in my garden and fresh basil so it was perfect. You might want to check the prices in your area. I want to make this kale pesto but using a cup of fresh basil could be very pricey around these parts (New Mexico in Feb.) Do you grow your own basil? Warmly Blanching it makes it bright green and helps the whole thing blend a little smoother! I have made this recipe lots of times- with walnuts/ kale, hemp seeds and collard greens, basil/ cilantro/ parsley and they are all amazingly fabulous! Thanks for the lovely review! and had it with GF penne. One more tip: If you make this easy vegan kale pesto … Need help? Try to make some today, and have it over pasta with veggies! :-). I don’t usually comment but I made this using sunflower seeds (for the nuts) and garlic scapes and fresh dill (for the greens) tonight and it was absolutely to die for. Made this tonight with angel hair pasta, shrimp and kalamata olives, it was wonderful! I just made this tonight for dinner and I had to leave a comment, so incredibly good!! Delish! Wow! I tested it over corn/quinoa pasta and it was delicious. Thank you for all you do. Vegan Kale Pesto with Cashew Nuts: 5 minutes healthy recipe! I did sprinkle a little garlic salt.e and a touch of Parmesan on my portion. I made this tonight with walnuts and the higher end of lemon juice, oil and water. This is my best vegan kale pesto recipe – I make it a couple times a month, and it’s usually gone within a day or two! The verdict: I love a good pesto. Tag @minimalistbaker on Instagram and hashtag it #minimalistbaker so we can see all the deliciousness! Then add 1 Tbsp (15 ml // use more or less if altering batch size) water at a time until the desired consistency is reached – a thick but pourable sauce. Easy vegan pesto with tons of fresh herbs, nutrient-rich kale, seeds, and nutritional yeast! So I used almonds and olive oil and parmesan, but I kept everything in your measurements, and it was delicious! SECRET TO THIS VEGAN KALE PESTO. I appreciate how consistently delicious your recipes are. With walnuts, pecans, Brazil nuts, pine nuts, pumpkin seeds and nutritional yeast. Yum. I also used raw almonds, and didn’t get much of a nutty taste. Can’t wait to make it again!! Store in the fridge and use within a few days. This would make the perfect addition to pasta night. Thank you. It pairs perfectly with pasta, and is completely customizable based off of what you have on hand. We are so glad you find our recipes helpful! xo. It’s super helpful for us and other readers. Thanks for helping me not waste food! It became an all time favorite when I started blanching the kale before putting it in the food processor. For the dry pasta, maybe 2 cups dry (uncooked)? We’ve recently learned that my son is allergic to citrus – so I’d also love your thoughts on replacing lemon in any recipe… do you have a go-to solution? Vegan Low FODMAP Kale Pesto Our Low FODMAP Kale Pesto happens to be vegan – taking advantage of “cheesy” nutritional yeast. Oil free Vegan Kale Pesto This quick and easy to make vegan kale pesto is excellent for when basil isn't available. I LOVE the idea of using kale in my pesto. Can’t wait to give this a try too! Pesto is a sauce that is believed to have originated in the Liguria region of northwestern Italy. Before I make anything I visit your site and 95% of the time I end up making something you’ve posted. That’s not a way to make the recipe oil free. Bring a small pot of water to a rolling boil. Or is another kind of nut or seed closer to the pine nut flavor? Fresh vegan pesto is ready to enjoy on all the carby things. It packs a lot of veggies (1 bunch of kale and a couple of heads of broccoli) plus utilizes lots of pantry staples like canned beans, pasta, oil, seeds, and nutritional yeast. A quick blend and bam! Aw, thanks so much for your kind words and lovely review, Siuwai! Depending on the recipe, it might offer the tang you are looking for. But, this kale pesto recipe is the perfect vegan, dairy free, and nut free condiment. They make a greatcreamy texture! Notify me of followup comments via e-mail. thank you for the recipes!!! It would also be delicious slathered on my Garlic Herb Flatbread. Sheila. Cook according to package directions. While the potatoes are cooking prepare the Kale Pesto according to the instructions. If you want to grow basil indoors, this article may be of use to you! Bravo! To keep this recipe oil-free, sub the olive oil for water. One of my favorite pesto recipes ever. I wish I had thought to take a picture. The 3 ingredient quinoa bread is a staple in our home! This vegan kale pesto recipe is easy, nutritious, and very delicious. I’m not sure, but if you give it a try let us know! FreshVibrantVersatilePacked with greensBig on flavorSuper healthyCheesyGarlicky& Super delicious. Store covered in the refrigerator up to 5 days. I was wondering if it freezes well so that I can enjoy it all winter long? Love your recipes!! Thanks so much! A delicious condiment and sauce with a very flexible recipe! Love it! These steps help mellow out the sharp/bitter bite of garlic, shallot, and raw kale. You'll likely not even notice the difference. Place the kale, cashews and garlic in a food processor and pulse until finely chopped. I will let you know if people like it. Replace the oil with water or substitute water for the oil would make your point clearly. Kale is roasted with a ton of garlic, then blended with nutritional yeast, walnuts, veggie broth, lemon juice and salt and pepper. Not sure, but if you don’t have it/can’t have it, you could leave it out! Add the olive oil, lemon juice, lemon zest, nutritional yeast and a good pinch of salt and pulse again until combined. Vegan kale pesto pasta is one of our favourite quick and easy lunches or dinners—and perfect for leftovers! I love the fact it does not require nuts which many pesto’s do (and they can be expensive to make then.) My family all agrees also. This Vegan Kale Pesto is such a healthy alternative to Pesto. In a blender or food processor, combine the kale, basil, garlic, nutritional yeast, and nuts, pulsing just until coarsely chopped. Thanks again Dana for another of your amazing recipes. Serious yum. by the way the vegan almond ricotta is such a good recipe!! I never thought I liked pesto (had only had store-bought basil pesto) until I made this. This is my favourite pesto ever! Next comes your nut or seed of choice – I went for brazil nuts and hemp seeds. I am not a big fan of kale, but you can’t even taste it in this recipe, which is awesome! Love it!!!! What measurements would you suggest for a cup of dried pasta? The scapes were plenty. Or would the recipe still be ok if I left them out. We make savory (garlic, onion, etc and sweet (Cinnamon, maple syrup, honey, etc) as well. *Recipe as written makes ~1 cup of pesto. Love that combo idea! Basil is hands down my favorite fresh herb, and pesto is one of my favorite comfort foods. Feel free to customize with whatever greens and herbs you have on hand. Serve it with pasta, bread, salads, soups, beans, roasted vegetables or anything else you like. Oh also, I did not add garlic. Love the idea to blanch! I made this tonight over spinach gnocchi. Cheers, friends! I suggest throwing it in things like tofu ricotta cheese or almond ricotta cheese before adding to pasta or pizza, adding a dollop to your marinara for even bolder flavor, or serving with Crispy Gluten-Free Vegan Parmesan, Spaghetti Squash Lasagna, or Sweet Potato Lasagna! It’s great you have nutrition information at the end! Replacing olive oil with water DOES make it oil free. Make the vegan kale pesto: Add the toasted walnuts to your food processor and pulse a few times until crumbled. Hemp seeds also lend the recipe a creamy texture and taste. Decrease amount of pasta for saucier end result. It was wonderful, but nowhere as pretty as yours. I then cooked another bath and froze both for next week’s event. For a thinner, saucier pesto, add more olive oil or other liquid. I imagine this will taste fine either way. I am trying to make more plant based meals and have enjoyed the ones I have made of yours. Plus hemp hearts and walnuts, and then I added chunks of marinated tofu and sliced sun-dried tomatoes, Made this today and used it as a sauce for pasta. I made this last night and it was so flavorful and easy to make. I would enjoy some tips on growing basil in pots indoors.??? This is so bright and flavorful! The first written recipe for pesto was from Giovanni Battista Ratto in his 19th century work The Genoese cuisine. We add kale and parsley for a diversity of greens and nutrients. Thanks! ❤️, Aw, thank you so much for your kind words and lovely review, Debbie. It disappeared in like half a second. I recommend your blog to all of my vegetarian friends. The flavors of everything blend together so well. Served it with zoodles and not a thing more. I did not deviate from the recipe. Delicious with some roasted root veg 😋. I regularly use Pecans, Walnuts and Almonds in my pesto, just depends on the flavour you’re looking for as all are deliciously different – or the traditional pine-nut too. Try using it to make pesto and breadcrumb stuffed tomatoes. Get easy-to-follow, delicious recipes delivered right to your inbox. Or mix a little of both, which I prefer doing. Quick, easy to make, full of flavour, and very versatile. I have many problems such as Compromised auto immune system. Red wine vinegar balances out … Elaine. Taste and add more lemon or salt to your taste. Thank you! made this and it is very very yummy! Thanks for sharing this! In the dead of winter, all I dream about is spring – green, fresh, and flavorful things to get me through. But you could try subbing more greens for a less intense herb flavor. Drizzle … As always, your recipes are so simple and delicious. I Tried last week and it turns out super yummy! I love your cookbook, btw! My husband is the undisputed Pesto King in the summer (we grow a LOT of basil) and even he said it was awesome! I love the taste of fresh basil and parsley in pesto, so I suggest both. Quick & easy to prepare, delicious & healthy. You … Level 1 Serving Suggestions: Use pesto on zucchini noodles, shrimp, chicken, or even vegetables. What kind of greens did you use? I have just made this and it tastes great! Could you use spinach instead of kale and chia seeds instead of sunflower? I prefer to toast the nuts for just a few minutes before processing. Nuttiness and saltiness are added from the sunflower seeds and additional salt. I made a dairy-free pesto for anyone who is vegan… Something you should try tonight! Slowly add olive oil, lemon juice and plenty of salt and pepper, blending just until desired consistency is reached. I haven’t disliked anything this far. We grow our own spinach in a hoop house during the winter so I used that instead of the kale. A pesto recipe with a twist - vegan and with fresh kale, roasted walnuts and sunflower seeds. Thank you so much for all your time and dedication to be one of the best food blogs ever! i love them all!! Jolinda Hackett has written five books about plant-based cooking and has developed hundreds of vegan and vegetarian recipes. 5 Minute Vegan Kale Pesto – made with almonds, olive oil, kale, garlic, salt, and lemon juice. Thanks for sharing, Elizabeth! Thank you for all you give me. It’s ready in 15 minutes and tastes amazing. Pesto can NEVER be too green :) I love this recipe! 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