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Vegan Pumpkin Seeds & Kale Pesto

Healthy and earthy pesto sauce to eat with pasta, sandwiches or salads.
Prep Time10 minutes
Course: Dinner, Lunch, Main Dish
Cuisine: Italian
Keyword: Dairy-Free, Plant-Based, Vegan
Servings: 4 people
Author: Shelly
Cost: $5

Ingredients

  • 3-4 Lacinato kale or another kind
  • ½ cup pumpkin seeds
  • ½ cup basil leaves
  • 1 medium garlic clove, peeled
  • ½ cup olive oil
  • Salt
  • ½ lemon - optional
  • Chili flakes - optional

Notes

I used kale, but feel free to use any leafy green you like, such as spinach, collard greens, Swiss chard, etc. Same with the basil: replace it with another herb, such as cilantro or parsley. (But don't be tempted to put in more than a small handful of parsley. Raw parsley, when it's blended or processed, it has a very strong flavor.) You can also make it with sunflower seeds, or nuts, such as cashews, hazelnuts, macadamias, or pine nuts – but before you add them to the food processor, soak them in water for 10 minutes up 24 hours.