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Walnut-Kale Vegan Pesto

walnut kale vegan pesto in a glass jar with a spoon
  • Serves:  10
  • Prep Time:  5 min

Ingredients

  • 2 cups stemmed, roughly chopped, Italian kale
  • ½ cup nutritional yeast
  • ½ cup fresh parsley leaves
  • 1 cup walnut halves/pieces
  • 2 tablespoons fresh lemon juice (from 1 lemon)
  • 2 garlic cloves
  • 1 teaspoon kosher salt
  • ½ cup extra-virgin olive oil

Method

  1. In a food processor, combine the kale, nutritional yeast, parsley, walnuts, lemon juice, garlic, and salt. Pulse until finely chopped. With the processor running on low, slowly pour in the olive oil. Store refrigerated in an airtight container for up to 2 weeks, or in the freezer for up to 3 months.