Recipe below, content coming soon...
Vegan Kale Pesto
Yields about 28 oz
Servings: 14 people
Calories: 265kcal
Equipment
- Blender or food processor
Ingredients
- 1 cup extra virgin olive oil
- 1/2 cup warm water
- 2-3 tbsp lemon juice, fresh recommended
- 2 cups kale leaves, packed tightly
- 1 cup fresh basil leaves, packed tightly
- 1 cup sunflower seeds, unsalted
- 3 cloves garlic
- 2 tsp salt
- 1 tsp black pepper
- 2 tsp red pepper flakes
- 1 zested lemon
- 1 cup brewers yeast
Instructions
- Blend all ingredients in the blender until you have a thick sauce.
Notes
Macronutrients: 10g carb, 22g fat, 10.5g protein.
- The serving size is about 1/4 cup.
- To help the blending process, add all the liquids first and slowly add in the drier ingredients.
- Realistically, the amount of time this is going to take you all depends on the quality of your blender. Just know that if you've got a cheaper blended that it'll add some time and patience to the process.