Pesto is so delicious and I love making it so I challenged myself to try a vegan version and I have to say, I think it is the best I have made so far. I removed all dairy by using nutritional yeast in place of the parmesan and also increased the nutritional value by adding Kale. I also added some toasted pistachios instead of pine nuts and wow!!! What a difference it made. This pesto is so creamy and full of flavor that you are not missing a thing. I hope you enjoy this as much as I do. You can use pesto for so many things, I enjoyed it mixed with some brown rice pasta and a few tomatoes for an energizing meal!
4 C chopped kale
1 C fresh basil
2 garlic cloves
½ C roasted and salted pistachios
½ C nutritional yeast
Juice of 1 ½ lemons
Zest of 1 lemon
½ C of olive oil
Salt and pepper to taste
Brown rice pasta cooked according to box
*check the box and make certain it is gluten-free if you are gluten intolerant.
1. In a food processor, add kale, basil, garlic, pistachios, nutritional yeast, lemon juice, zest, and salt and pepper.
2. While processor is on the low speed, add in olive oil in a slow and steady stream until pesto comes together. If you want a looser consistency you can add some additional olive oil or water if you like.
3. Taste test to see if you have enough salt and then toss with a nice warm brown rice pasta and SERVE!
© The Sown Life LLC, 2019