Kale Pepita Pesto

Author: Jackie of Vegan Yack Attack

Serves: 3
A bright and colorful kale pepita pesto that is versatile and delicious!
  • 1 1/2 Cup Kale, Ribs Removed & Firmly Packed
  • 3/4 Cup Raw Pepitas
  • 1/4 Cup Olive Oil
  • 3 Tbsp. Nutritional Yeast
  • 2 1/2 Tbsp. Lemon Juice
  • 2 Cloves Garlic
  • 1/2 tsp. Salt (or to taste)
  • 1/4 tsp. Black Pepper
  • 1/2 Cup Basil, Chopped & Loosely Packed
  • 1/4-1/2 Cup Water, Depending on desired consistency (I used 1/2 Cup)
  1. Place all ingredients except water into a food processor or powerful blender and pulse until the mixture becomes a fine paste.
  2. Add the water in a little at a time and pulse until you have your desired consistency. You may need to add salt depending on your taste preference.

This is yummy on zucchini noodles for a raw meal, or on warm pasta. We eat it on soba noodles often.  I do have to double this recipe to feed all these hobbits. :) 

(Source: veganyackattack.com)

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