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Vegan Kale and Pine Nut Pesto, Vegan and Gluten-Free

The best recipe for Kale and Pine Nut Pesto
vegan kale and pine nut pesto gluten free best recipe

Kale, kale and more kale!  

This is a recipe that will put your garden full of kale to good use!   It is a vegan version of pesto but, feel free to add fresh parmesan for added flavor!

This recipe made a large portion!  I served it over brown rice pasta for dinner, then mixed a little into scrambled eggs the next morning and still had left overs!  It would make an excellent spread for sandwiches or add a dollop to grilled vegetables!

You could substitute the pine nuts with walnuts and the kale with spinach if you wanted to mix it up a bit!

vegan kale and pine nut pesto gluten free best recipe
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Kale and Pine Nut Pesto

The best recipe for Kale and Pine Nut Pesto
Course Main Meal, Salad
Cuisine American, Gluten Free, Vegan
Prep Time 3 minutes
Total Time 3 minutes
Servings 2
Calories 604kcal
Cost $

Ingredients

  • 1 large bunch of kale remove leaves from stem
  • 1/2 cup olive oil
  • 1/4 cup packed fresh basil leaves
  • 1 large clove garlic
  • 1/4 cup pine nuts
  • juice and zest of one lemon
  • salt and pepper to taste
How many Ounces Are in a Cup?
How many Grams are in a Cup?

Instructions

  • Bring a large pot of water to a boil.
  • Blanch kale for 30 seconds, remove, drain and run under cold water or place into an ice bath.
  • Dry kale and give it a good squeeze to get rid of excess water.
  • Blend all ingredients together in a food processor.
  • Taste and add salt and pepper as needed, enjoy 🙂

Nutrition

Calories: 604kcal | Carbohydrates: 4g | Protein: 3g | Fat: 66g | Saturated Fat: 8g | Polyunsaturated Fat: 12g | Monounsaturated Fat: 43g | Sodium: 17mg | Potassium: 215mg | Fiber: 2g | Sugar: 1g | Vitamin A: 3010IU | Vitamin C: 28mg | Calcium: 84mg | Iron: 2mg
Cristina C. RD LDN
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