Low Sodium Homemade Kale Pesto
Brighten up your dishes with this vibrant and healthy Low Sodium Homemade Kale Pesto! Packed with nutrient-rich kale and fresh basil, this recipe is the perfect balance of earthy and herbal flavors. Toasted walnuts lend a satisfying crunch and depth, while garlic, lemon juice, and nutritional yeast add zesty, cheesy undertones—without the need for added salt or dairy. It’s a heart-smart twist on classic pesto, blended to smooth perfection with olive oil and a hint of black pepper. Ready in just 15 minutes, this quick and versatile condiment is perfect for tossing with pasta, spreading on sandwiches, or using as a flavorful dip. Whether you're seeking a low-sodium alternative or simply love experimenting with wholesome ingredients, this delicious kale pesto will become a staple in your kitchen!
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Recipe Information
Ingredients
- 2 cups Fresh kale leaves
- 1 cup Fresh basil leaves
- 0.5 cup Walnuts
- 2 Garlic cloves
- 2 tablespoons Lemon juice
- 3 tablespoons Nutritional yeast
- 0.5 cup Olive oil
- 0.25 teaspoon Black pepper
Instructions
Begin by washing the kale and basil leaves thoroughly under cold water to remove any dirt.
Remove the kale leaves from the tough stems. Roughly chop the kale and basil leaves and set aside.
In a dry skillet over medium heat, toast the walnuts for about 3-4 minutes, stirring frequently to prevent burning. Remove from heat and allow to cool slightly.
Peel the garlic cloves and roughly chop them.
In a food processor, combine the chopped kale, basil, toasted walnuts, chopped garlic, lemon juice, and nutritional yeast.
Pulse the ingredients a few times to start breaking them down.
With the food processor running, slowly drizzle in the olive oil. Continue processing until the mixture is smooth and well combined.
Scrape down the sides of the bowl as needed to ensure even blending.
Season the pesto with black pepper, and pulse a few more times to incorporate.
Taste the pesto and adjust the seasoning if necessary. If the pesto is too thick, you may add a tablespoon of water at a time to reach your desired consistency.
Transfer the pesto to an airtight container. It can be refrigerated for up to a week or frozen for up to 3 months.
Serve over pasta, as a spread on sandwiches, or as a dip for fresh vegetables.
Nutrition Facts
Calories |
1616 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 153.7 g | 197% | |
| Saturated Fat | 21.5 g | 108% | |
| Polyunsaturated Fat | 38.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 136 mg | 6% | |
| Total Carbohydrate | 43.3 g | 16% | |
| Dietary Fiber | 18.5 g | 66% | |
| Total Sugars | 4.3 g | ||
| Protein | 30.9 g | 62% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 504 mg | 39% | |
| Iron | 8.9 mg | 49% | |
| Potassium | 2008 mg | 43% | |
*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.
