Vegan Sage and Kale Pesto
Learn how to make a delicious vegan kale pesto using sage and almonds. This is perfect for cold and hot pasta, sandwiches, or cauliflower steaks.
Servings: 4 servings
Calories: 289kcal
Equipment
- Food Processor (affiliate link)
- Immersion blender (affiliate link)
- Skillet (affiliate link)
Ingredients
- 2 garlic cloves
- 3 cups fresh kale about 1 small bunch
- 10 leaves fresh sage or fresh basil
- ¾ cup almonds toasted, or walnuts
- 2 tablespoons lemon juice about ½ lemon
- ¾ teaspoon fine sea salt
- ¼ teaspoon ground black pepper
- ¼ cup extra-virgin olive oil more if desired
- ⅓ cup nutritional yeast
Optional:
- Red pepper flakes
- Spaghetti
Cups - Metric
Instructions
- Wash your kale and remove the leaves from the branches. Also, remove the sage leaves from the branches.
- Lightly toast the almonds. On medium heat, toast the almonds in a saucepan, stirring constantly and not burning them. It should take about 3 minutes.
- Juice the lemon.
- Blend all the ingredients in a food processor until the pesto reaches the desired consistency. You might have to stop and scrape down the sides with a spatula.
- Adjust the seasoning. If you want it to be more garlicky, add an extra garlic clove. Add more olive oil for a more liquid pesto.
If making pasta
- You can start boiling water before making your pesto because it is made fast!
- Boil the pasta as per package directions, with salt. Before straining the pasta on a colander, save some of the pasta water, which will be starchy, so when you add the pesto into your strained pasta, you can add some water little by little to achieve the creamiest texture.