Kale and Pumpkin Seed Pesto (Raw)
Elevate your dishes with the vibrant flavors of Vegan Kale Pumpkin Seed Pesto. This raw blend combines nutrient-rich kale, earthy pumpkin seeds, zesty garlic, and nutritional yeast for a delightful dairy-free twist. Gently processed with olive oil and lemon juice, this versatile pesto offers a burst of freshness and can be used as a dip, spread, or sauce. Whip up a batch to add a burst of color and taste to your culinary creations. With a yield of about 1 to 1.5 cups, this recipe provides approximately 8 to 12 servings, making it perfect for sharing or savoring over multiple meals.
Ingredients
- 2 cups packed kale leaves, stems removed
- 1 cup pumpkin seeds (pepitas), raw
- 2 cloves garlic
- 1/4 cup nutritional yeast (optional)
- 1/4 cup extra virgin olive oil
- 3 tablespoons lemon juice
- 1/8 teaspoon salt
Instructions
- Blend Ingredients: In a food processor, combine the kale leaves, raw pumpkin seeds, minced garlic, nutritional yeast, and lemon juice.
- Pulse and Scrape: Pulse the ingredients a few times to start breaking them down. Scrape down the sides of the food processor as needed to ensure even blending.
- Stream in Olive Oil: With the food processor running, gradually stream in the extra virgin olive oil. Continue blending until the mixture reaches your desired consistency. You can make it smooth or slightly chunky, depending on your preference.
- Season and Taste: Taste the pesto and season with salt and pepper to your liking. Adjust the garlic, lemon juice, and nutritional yeast if desired.