Kale and Toasted Pistachio Pesto

 

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!

 

 

Ingredients: 

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

 

 

Directions:

 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!

 

 

 

 

 

 

 

Print Recipe
Kale and Toasted Pistachio Pesto
Prep Time 5 mins
Servings
ppl
Ingredients
Prep Time 5 mins
Servings
ppl
Ingredients
Instructions
  1. In a food processor, add kale, basil, garlic, pistachios, nutritional yeast, lemon juice, zest, and salt and pepper.
  2. While the 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!