I love using kale to make pesto. Kale tastes great with lemon, salt, garlic and oil; and it adds nutritional value. My pesto also includes pumpkin seeds since our son Liam’s homegrown pumpkins have naked seeds. Pumpkin seeds provide nutrition like magnesium, protein and iron, as well as omega-3, omega-6 and fiber. Here is how to make vegan kale pesto.
When stored in a jar with a lid, this pesto will last at least a couple of weeks in the fridge. You can use it to create pesto pasta. Or you can use cream to make a creamy pesto sauce. We love this pesto version on sourdough bread and topped with tomatoes and thin slices of tofu. The possibilities are endless☺
- ½ cup raw pumpkin seeds
- 2 cups kale, torn into smaller pieces
- 1 garlic clove
- Juice from ½ lemon
- ¼ -1/2 tsp salt (or more if needed)
- 2 Tbsp nutritional yeast
- ½ cup olive oil
Roast seeds in 350° F preheated oven until slightly golden. It takes about 5 minutes.
Using a food processor, pulse kale and garlic until finely chopped. Add pumpkin seeds, salt, nutritional yeast and lemon juice, then blend until smooth. With food processor still running, add the oil. Done!!