Kale Walnut Pesto


Pesto is my husband’s favorite sauce. In this case, we skip the cheese and most of the oil. This way you can spread it on roasted vegetables for a most delectable treat. It is also so delicious drizzled over no-tuna salad with arugula as the base for a scrumptious meal. This recipe comes from wellvegan.com. Yield is one cup.


  • 1/2 bunch curly kale
  • 1/2 cup chopped walnuts
  • 2 cloves garlic
  • 1/4 cup nutritional yeast Buy
  • juice of one lemon
  • 1/4 cup avocado oil Buy
  • himalayan salt and pepper to taste
  • up to one cup of water


  • small stockpot
  • food processor Buy


  1. ring a large pot of water to a boil. Cook for 5 minutes and transfer the kale to a colander, using a slotted spoon.
  2. Combine the kale, walnuts, garlic, nutritional yeast, olive oil, and lemon juice in a food processor. Process until smooth. Add salt and pepper and more lemon to taste. Add water until desired consistency is reached.


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