When it doubt – blend it! If you’re looking for a new way to enjoy this hearty cruciferous green, try this pesto recipe. The bitter flavor is tempered by quickly blanching the kale, then mixing with other delicious ingredients like garlic, miso, and lemon juice. The result is a beautifully bright pesto that you’ll not only want to enjoy right away, but if you freeze, will bring you back to these days of warm, summer sunshine.
Vegan Kale Basil Pesto
Equipment
- High-speed blender or immersion blender
- Large pot
- Large bowl
- Knife
- Cutting board
- Citrus Juicer
- Measuring Spoons
- Liquid measuring cup
- Spatula
- Microplane
Ingredients
- 1 bunch curly leaf kale stems removed
- 2 cups basil leaves packed
- 3 cloves garlic minced
- 1 tablespoon white miso paste
- 1 tablespoon nutritional yeast
- 1/8 teaspoon black pepper more to taste
- Salt to taste
- 1 lemon juiced
- 2 tablespoons extra virgin olive oil EVOO, more if needed
- ½ - 1 cup blanching water
- Bowl of ice water
Instructions
- Begin by blanching the kale. Fill a large pot with salted water and bring to a boil.
- Add kale leaves and blanch for 2 minutes. Immediately remove and place in ice water bath to stop the cooking process. Do not discard blanching water.
- Using your hands, squeeze out the excess water and add to high-speed blender bowl.
- Add basil, plus ½ cup blanching water.
- Blend until well mixed.
- Add in garlic, miso, and nutritional yeast, and blend on high until very smooth.
- Add in black pepper, lemon juice, and salt (if needed).
- Blend on low while drizzling in EVOO, then increase to high for 20-30 seconds.
- Taste and adjust seasoning as desired.
- If using right away, serve immediately with warm pasta (use about ¾ cup pesto per pound of pasta).
- Store leftovers in airtight container in the fridge for up to 1 week or freeze in ice cube trays for up to 6 months.