Imagine a vibrant, nutrient-packed pesto that not only tantalizes your taste buds but also supercharges your health - introducing the Vegan Kale Arugula Pesto! This isn't just another condiment; it's a culinary game-changer that transforms ordinary dishes into extraordinary experiences. Packed with powerhouse greens and bursting with rich, nutty flavors, this plant-based pesto will make you forget everything you thought you knew about traditional recipes.
Prep Time: 10 mins
Cook Time: -
Total Time: 10 mins
Cuisine: Italian
Serves: 1 cup
Ingredients
- 2 cups kale, stems removed
- 1 cup arugula
- 1/2 cup walnuts
- 2 cloves garlic
- 1/2 cup nutritional yeast
- 1/2 cup olive oil
- Salt and pepper to taste
Instructions
- Thoroughly wash the kale and arugula under cold running water, removing any dirt or debris. Pat dry completely using clean kitchen towels or paper towels.
- Remove the tough stems from the kale leaves, tearing the leaves into smaller, manageable pieces. Set aside.
- Toast the walnuts in a dry skillet over medium heat for 3-4 minutes, stirring frequently to prevent burning. This will enhance their nutty flavor. Remove from heat and let cool for 2-3 minutes.
- Peel the garlic cloves and roughly chop them to help distribute flavor more evenly in the pesto.
- Add kale, arugula, toasted walnuts, garlic, nutritional yeast, salt, and pepper to a food processor.
- Pulse the ingredients a few times to roughly chop and combine.
- With the food processor running, slowly drizzle in the olive oil in a steady stream until the mixture becomes smooth and well-combined.
- Stop and scrape down the sides of the food processor with a spatula to ensure all ingredients are evenly incorporated.
- Taste the pesto and adjust seasoning with additional salt and pepper as needed.
- Transfer the pesto to an airtight container. If not using immediately, cover the surface with a thin layer of olive oil to prevent browning.
- Refrigerate and use within 5-7 days for optimal freshness and flavor.
Tips
- Always thoroughly dry your greens to prevent a watery pesto consistency.
- Toasting walnuts is crucial - it brings out a deeper, more complex nutty flavor.
- Use a high-quality olive oil for the best taste profile.
- If the pesto is too thick, add a little more olive oil or a splash of water.
- For maximum flavor, let the pesto sit for 15-30 minutes before serving to allow ingredients to meld.
- Store with a thin olive oil layer to prevent oxidation and maintain vibrant green color.
- This pesto freezes beautifully in ice cube trays for easy portioning.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 12g
Protein: 15g
Fat: 32g
Saturated Fat: 4g
Cholesterol: 0mg
