Description
I LOVE pesto! It’s my comfort food! It’s packed with greens, it’s nutritious, garlicky, zesty, and when I use my favourite vegan Parmesan (Violife), non of my non-vegan friends can tell the difference.
Ingredients
• 4-5 Large dinosaur black Kale leaves center removed.
• 2 Cups packed basil leaves large stems removed.
• 2 Garlic cloves, crushed.
• Juice of 1 lemon or 1 lime (more if you like it zesty).
• 2-3 Tbsp nutritional yeast (or vegan parmesan).
• 1/3 C walnuts.
• 2 Tbsp sunflower seeds or pumpkin seeds.
• Pinch of salt (optional).
• 1/4 C Extra virgin olive oil.
• 1/2 Cup green peas ( optional if you need higher protein intake).
Instructions
- Add all the ingredients but the oil to a food processor. Pulse until the kale and basil are broken down and drizzle the oil slowly while the processor is on. Taste. Store in the fridge for up to 5 days in a glass jar and use as needed. Makes approx.—1 cup.
- Cook your pasta al dente and drain. While still hot, toss a few spoons full of the pesto. Add some sauté broccoli, zucchini, mushrooms and green peas for a complete meal.
Notes
Best served with a salad on aside.
Nutrition
- Calories: 46
- Sugar: 0.2g
- Sodium: 8.7g
- Trans Fat: 4.5g
- Carbohydrates: 1g
- Protein: 0.8g
Keywords: Lemon, basil, kale, pesto, vegan