Easy Kale Pesto

Easy Kale Pesto Recipe

By Hot For Food

🔪Prep Time: 10 minutes

👩‍🍳Cook Time: 20 minutes


kale pesto

5 leaves lacinato kale, large bottom stems removed

1/3 C extra virgin olive oil

2/3 C sliced almonds (or ⅓ cup raw or roasted whole almonds, soaked in hot water for 20 minutes)

3 to 4 garlic cloves

2 tbsp nutritional yeast

3 to 3 1/2 tbsp lemon juice (about 1 lemon)

2 tsp dried basil

2 tsp dried oregano

1 tsp flaked sea salt

1/2 tsp fresh cracked black pepper


3/4 C finely diced grape / cherry tomatoes

2 tbsp finely minced shallot

1 tbsp extra virgin olive oil

1 garlic clove, minced

1/2 tsp dried basil, crushed

1/2 tsp flaked sea salt, crushed

fresh cracked black pepper, to taste

sourdough crostini

5 pieces thinly sliced stale sourdough

1/4 C extra virgin olive oil

2 tsp garlic powder

1/4 tsp nutmeg

1/2 C shredded vegan parmesan


1Put all ingredients into a small food processor and pulse on high until well mixed. It should be slightly textured and not completely smooth.

2For the bruschetta, combine the ingredients in a dish. This would be best made at least an hour in advance, but it's still tasty if eaten immediately.

3Preheat oven to 425°F.

4For the crostini, mix olive oil, garlic powder, and nutmeg together in a bowl. Place slices of bread onto a parchment lined baking sheet.

5Brush oil mixture onto all sides of the bread generously. Top with shredded parmesan cheese. Bake for 20 minutes until golden brown or until desired crunchiness is achieved and the cheese is melted.

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