Super-Green Vegan Kale Pesto
Prep time
Total time
Easy vegan pesto with tons of fresh herbs, nutrient-rich kale, seeds, and nutritional yeast! The perfect 10-minute spread or sauce for Italian night and beyond! Vegan, gluten-free, and oil-free optional.
Recipe type: Sauce
Cuisine: Vegan, Gluten-Free, Grain-Free, Italian-Inspired
Serves: ~1 cup
  • 1 cup packed (42 g) fresh basil (large stems removed)
  • 1 cup packed (60 g) fresh parsley (large stems removed)
  • 2 cups packed (134 g) kale or other sturdy green (such as collards or beet greens)
  • 3 Tbsp (25 g) sunflower seeds, hemp seeds, or brazil nuts (use seeds to keep nut-free)
  • 3 large cloves garlic, peeled (9 g)
  • 1-2 Tbsp (15-30 ml) lemon juice
  • 3-4 Tbsp (9-12 g) nutritional yeast
  • 1/4 tsp sea salt, plus more to taste
  • 2-3 Tbsp (30-45 ml) extra virgin olive oil (if avoiding oil, sub water)
  • 3-6 Tbsp (45 - 70 ml) water (plus more as needed)
  1. To a food processor or small blender, add the basil, parsley, kale, nuts/seeds, garlic, lemon juice, nutritional yeast, and sea salt and blend/mix on high until a loose paste forms.
  2. Add olive oil (or water) a little at a time (streaming in while the machine is on if possible) and scrape down sides as needed. Then add 1 Tbsp (15 ml) water at a time until the desired consistency is reached - a thick but pourable sauce.
  3. Taste and adjust flavor as needed, adding more nutritional yeast for cheesy flavor, salt for overall flavor, seeds for “nuttiness” or thickness, garlic for bite/zing, or lemon juice for acidity.
  4. Store covered in the refrigerator up to 5 days. After that, pour into ice cube molds, freeze, and store in the freezer up to 1 month or more.
*Nutrition information is a rough estimate for 2 Tbsp (1 serving of 8 total) calculated with 2 Tbsp oil.
Nutrition Information
Serving size: 2 Tbsp Calories: 66 Fat: 5.2 g Saturated fat: 0.6 g Carbohydrates: 3.8 g Sugar: 0.2 g Sodium: 72 mg Fiber: 1.1 g Protein: 2.1 g
Recipe by Minimalist Baker at