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Kale Walnut Pesto

Rawcology Inc | Kale Walnut Pesto This is an excellent superfood pesto to keep in your back pocket and freezer. We love it on our Fancy Roasted Potato Spring Salad or on chickpea spaghetti for dinner in a pinch.

If you want to make this nut free, substitute the ½ cup of walnuts for hemp hearts which will add a great nutty flavour and up the protein content of the sauce.

 

Prep Time: 15 minutes

Cook Time: 5 minutes

Total Time: 20 minutes 

 

Ingredients

  • 4 cups packed curly kale
  • 1 cup cilantro
  • 1 cup parsley
  • ½ cup walnuts
  • Juice of 1 lemon
  • ¼ cup nutritional yeast
  • 2 small cloves garlic
  • ½ tsp salt
  • Cracked pepper
  • Pinch of chili flakes
  • ½ cup + 2 tbsp olive oil

Method

  1. Add all ingredients into a blender or mixer reserving ½ cup of olive oil.
  2. Pulse until ingredients broken down and turning into a paste.
  3. Slowly add the olive oil either with mixer on low or putting in amounts, scrapping at the slides and then adding remaining olive oil.
  4. Extra pesto can be frozen for up to 3 months.

Rawcology Inc | Kale Walnut Pesto

Tagged: Sauces