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.
2-3Tbspextra virgin olive oil(if avoiding oil, sub water)
3-6Tbspwater(plus more as needed)
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.
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 // use more or less if altering batch size) water at a time until the desired consistency is reached - a thick but pourable sauce.
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.
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.
*Recipe as written makes ~1 cup of pesto. *Nutrition information is a rough estimate calculated with the lesser amount of oil (2 Tbsp as recipe is written).