Dairy-Free Homemade Kale Pesto
Elevate your favorite dishes with this vibrant and nutritious Dairy-Free Homemade Kale Pesto, a plant-based twist on a classic favorite. Made with fresh kale and fragrant basil, this recipe is perfect for vegan diets, lactose intolerance, or anyone seeking a more wholesome alternative to traditional pesto. Nutritional yeast replaces cheese, delivering a rich, savory flavor, while pine nuts, garlic, and a bright splash of lemon juice bring depth and balance. With just 10 minutes of prep, this creamy kale pesto is quick, fuss-free, and perfect for mixing into pasta, spreading on sandwiches, or drizzling over roasted veggies. Plus, it’s easily adjustable to your desired texture with a simple blend of olive oil and water. Make a batch today and enjoy a dairy-free delight that’s bursting with bold, herbaceous flavors!
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Recipe Information
Ingredients
- 2 cups Fresh kale leaves
- 1 cup Basil leaves
- 0.5 cup Pine nuts
- 0.25 cup Nutritional yeast
- 2 large Garlic cloves
- 2 tablespoons Lemon juice
- 0.5 cup Extra virgin olive oil
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 2 tablespoons Water
Instructions
Wash the kale and basil leaves thoroughly, and pat them dry with a clean kitchen towel or paper towels.
In a food processor, combine the kale and basil leaves, pine nuts, nutritional yeast, and garlic cloves. Pulse a few times until the mixture is finely chopped.
Add the lemon juice, salt, and black pepper to the mixture in the food processor.
With the food processor running, slowly drizzle in the olive oil. Blend until the pesto reaches your desired consistency. If you prefer a smoother pesto, blend longer.
If the pesto is too thick, add the water one tablespoon at a time and blend until the desired consistency is achieved.
Taste the pesto and adjust the seasoning with more salt, pepper, or lemon juice if necessary.
Transfer the pesto to a clean jar or airtight container, and refrigerate until ready to use. It can be stored in the refrigerator for up to a week.
Nutrition Facts
Calories |
1861 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 165.1 g | 212% | |
| Saturated Fat | 20.7 g | 103% | |
| Polyunsaturated Fat | 23.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1126 mg | 49% | |
| Total Carbohydrate | 61.1 g | 22% | |
| Dietary Fiber | 34.0 g | 121% | |
| Total Sugars | 5.2 g | ||
| Protein | 50.2 g | 100% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 977 mg | 75% | |
| Iron | 22.8 mg | 127% | |
| Potassium | 2947 mg | 63% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
