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Vegan Kale Pesto

Yields about 28 oz
Prep Time20 mins
Total Time20 mins
Course: Dip, Sauce, Side Dish
Cuisine: American, Italian, Vegan
Keyword: kale, lemon, pesto, quick
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.
  1. The serving size is about 1/4 cup.
  2. To help the blending process, add all the liquids first and slowly add in the drier ingredients.
  3. 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.