Let’s face it. Pesto is delicious and you can have it too (almost) anything. To bad though that it is loaded with parmesan cheese and hence not an option for those of us eating plant-based foods. Wrong! Just have a look (and of course try) this vegan basil and kale pesto recipe and you will see why you won’t miss out anymore.
Why kale, you ask? Well, I think that the kale gives a bit of a more rough texture to the pesto and I like that. If you feel that you would like a more smooth texture when you make this vegan pesto, you can just sub the kale for more basil.
To get the cheesy flavour I make use of the nutritional yeast. This is not only a good way to achieve a cheesy, nutty flavour but also a good source of vitamin B12.
While you’re at it, make a big batch. The pesto holds up in the refrigerator for quite some time so you can use it whenever you like.
How to make vegan basil and kale pesto
The first thing you need to do is to bring out your kitchen aid and attach the s-blade.
I’m blessed with the luxury of growing my own herbs outside so I just go and pick up some basil when I need it.
If you buy your basil at the store, a good way of making sure you also have basil at home all the time is to re-plant basil cuttings in a pot.
Gather all the ingredients, put them in the kitchen aid and mix until the pesto is smooth. If you want to thin it out you can add water a tablespoon at a time until you have reached your desired consistency. Taste with salt and pepper and your done!
If you try this recipe for vegan basil and kale pesto out or have any other questions, let me know in the comments below.
Take care and be safe!
A quick and easy vegan pesto recipe that you finish in less than 5 minutes!
- 2 1/2 dl (1 cup) basil
- 2 1/2 dl (1 cup) kale
- 3 cloves garlic
- 3 tbsp pine nuts
- 4 tbsp nutritional yeast
- 3 tbsp olive oil extra virgin
- Water (optional)
Add all ingredients to a kitchen aid or blender and mix until smooth. Add water if you want a thinner consistency. Taste with salt and pepper.