Easy Vegan Kale Pesto Recipe

Name: Easy Vegan Kale Pesto Recipe
Prep time: 5 min
Total time: 5 min
Ingredients: 2 cups packed kale (, I like baby kale for a softer flavor); 2 cups packed basil; ½ cup vegan Parmesan cheese (, make my recipe or use store bought); 4 cloves garlic; ¼- ½ cup veggie broth (, low sodium if needed (see note)); Drizzle of olive oil (see note); ½ teaspoon sea salt (, optional, you may not need this if you make my Parmesan recipe so taste first)

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This vegan kale pesto is as delicious and easy as it gets! Simply blend and serve with all of your favorite meals.

White bowl filled with pasta coated with kale pesto and mixed with peas

This post was originally published on June 22, 2015.

Getting greens into kids can be tricky sometimes, so I love easy recipe like this pesto that we can add to anything and everything!

Another great thing about pesto is that it's one of those recipes that you can customize in so many ways! I love to sneak extra nutrients in while mixing up the flavors for variety.

Ingredients

Just a few simple ingredients is all you need to make this flavorful pesto!

Kale
Basil
Vegan Parmesan cheese
Garlic
Veggie broth or oil

Ingredients needed to make kale pesto on a wooden surface

How To Make Kale Pesto

This vegan pesto recipe is so simple to make!

Blend.
Serve!

Serving suggestions

There are so many ways to eat this delicious pesto!

Mix into your favorite hot pasta dish.
Make a cold pesto pasta salad.
Spread on a sandwich, like a vegan BLT.
Incorporate it in veggie burgers.
Use it as a dip with fries or pita chips.
Toss roasted potatoes or veggies in it.

Fork getting a bite of pasta mixed with pesto and peas

Flavor suggestions

The basil helps balance out the flavor, but you can always do all kale if you prefer.
I like baby kale for a softer flavor, but you can use any you like.
Use sea salt to taste, you may not need this if you make my Parmesan recipe so definitely try first before adding.
Add a bit of lemon juice or zest for an extra flavor kick.
You can also incorporate seeds or nuts like walnuts for more texture.

Preparation and storage tips

If you are oil free use more broth to get the consistency you want.
Blend the pesto all the way for a super smooth consistency, or pulse for a more textured result.
Either a blender or food processor will work for this recipe. A food processor will give you a little more control over the texture if you don't want it super smooth.
Store the pesto in an airtight container in the refrigerator for up to 3-4 days.
You can also freeze it! I like to portion it out in ice cube trays and freeze, then transfer to an airtight container that way you can grab however much you need. It will keep in the freezer for up to 3 months.

Common Questions

What is kale pesto?

Kale pesto is similar to traditional pesto, but instead of all basil, it incorporates kale as well. This plant based version uses vegan parmesan and broth to get flavor and texture, making it healthier!

How do you make kale pesto less bitter?

Kale is naturally bitter, so if you don't like any bitterness at all, try a more traditional pesto like the one in this recipe for Vegan Pesto Pasta Salad. You can however tone it down a little by adjusting the other ingredients. Try adding a little more salt, basil, nuts, broth, lemon juice, or even vinegar.

How long does kale pesto keep?

Kale pesto will essentially keep for as long as fresh kale leaves do. I suggest no more than 3-4 days depending on how fresh of kale you started with.

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