Dips & Sides Main Dishes

Vegan Kale Pesto

Romy0

Print recipe

Veganes Grünkohl-Pesto
Pesto mal ganz anders - vegan und mit frischem Grünkohl, Walnüssen & Sonnenblumenkernen. Schnell & einfach zubereitet, super lecker & gesund. 💚
Servings
2
Prep Time
10 mins
Kochzeit Pasta
10 mins
Total Time
10 mins
 
Course Tags: Dipp, Main Course, Side Dish
Tags: Grünkohl, Pesto, plant-based, vegan
Calories: 888 kcal
Ingredients
  • 250 g Pasta deiner Wahl (ich habe Spirelli genommen)
  • 30 g Sonnenblumenkerne
  • 30 g Walnüsse
  • 60 g Grünkohl
  • 1 Handvoll frischen Basilikum
  • 5 EL Hefeflocken*
  • 1 TL Knoblauchpulver
  • 1 Prise Salz
  • 2-3 EL natives Olivenöl
  • 1/2 Zitrone Saft der Zitrone
  • 5 EL Hafermilch (oder mehr)
Instructions

  1. Bring einen Topf mit Wasser zum Kochen und koch deine Pasta 'al dente'.

  2. Während deine Nudeln kochen, bereitest du das Pesto zu.

    Gib zuerst die Sonnenblumenkerne und Walnüsse in eine Pfanne und röste sie bei mittlerer Hitze ca. 5 Minuten an, bis sie eine leichte Bräunung haben.

  3. Wasche den Grünkohl gründlich, schneide den Mittelstiel heraus und gib den Grünkohl mit allen restlichen Zutaten in ein hohes Gefäß.

  4. Pürier alles mit einem Pürierstab cremig. Wenn das Pesto dir noch zu dick ist, gib noch esslöffelweise Hafermilch dazu, bis die Konsistenz für dich passt.

  5. Gib die fertige Pasta in eine große Schüssel und mische das Pesto unter.

Notes
*Findest du z.B. im Reformhaus, aber es gibt sie inzwischen auch im normalen Supermarkt.
 
Wann immer möglich, verwende ich Produkte in Bio-Qualität. Das ist nicht nur viel besser für die Gesundheit, sondern auch für die Umwelt. 🌍💫💚
As I write this, I’m sitting on my balcony in the sun (it’s only half as idyllic as it may sound, because one of those nice leaf blowers is getting on my nerves 🙈), eating corn waffles & wondering how to best convince you, that you need this Vegan Kale Pesto in your life.

Well, let‘s see … there are quite a few reasons I guess:

  • it‘s whipped up in the blink of an eye
  • it’s also a delicious dip
  • it’s packed with good stuff (kale, basil, nuts, seeds) and really healthy
  • even little eaters are thrilled (my little eater definitely is)
  • the beautiful green color just makes you feel good
  • and the most important reason – it just tastes incredibly yummy

And since I have replaced most of the olive oil (which normally makes up a big part of every pesto) with plant-milk, it‘s really a lighter version of the classic pesto.

Instead of parmesan, I just added nutritional yeast, which in addition to the cheesy aroma, also give the pesto plenty of vitamins and minerals. Vitamins B1, B2 & B6 are at the top of the list.

So next time you come home a little later and need a quick and delicious dinner, then just make yourself a huge plate of pasta with this wonderful kale pesto.

While your noodles are cooking, you quickly stir up the pesto and after only 20 minutes you can start feasting. If you’re feeling fancy you can cut a few cherry tomatoes on top as a fruity dash of color and then make yourself comfortable on the sofa with your plate of soulfood heaven.

Bon Appetit! XO, Romy

 

 

Print recipe
Vegan Kale Pesto
Pesto with a twist - vegan and with fresh kale, roasted walnuts and sunflower seeds. Quick & easy to prepare, delicious & healthy. 💚
Servings
2 big servings
Prep Time
10 mins
Pasta cooking time:
10 mins
Total Time
10 mins
 
Course Tags: Dip, Main Course, Side Dish
Tags: kale, Pesto, plant-based, vegan
Calories: 888 kcal
Ingredients
  • 250 g pasta of your choice
  • 30 g sunflower seeds
  • 30 g walnuts
  • 60 g fresh kale
  • 1 handful fresh basil
  • 5 Tbsp nutritional yeast
  • 1 tsp garlic powder
  • pinch of salt
  • 2-3 Tbsp good olive oil
  • 1/2 Lemon juice of the lemon
  • 5 Tbsp oat milk (or more)
Instructions

  1. Bring a pot of water to a boil and cook your pasta 'al dente'.

  2. While your pasta is cooking, prepare the pesto.

    First put the sunflower seeds and walnuts into a pan and roast them over medium heat for about 5 minutes until they turn golden.

  3. Thoroughly wash the kale, remove the stems and place the kale with all remaining ingredients in a tall container.

  4. Blend everything creamy with a hand blender. If the pesto is still too thick for you r liking, add one tablespoon of oat milk at a time until the consistency is right for you.

  5. Put the cooked pasta in a large bowl and mix it with the pesto. 

    Sprinkle it with some vegan nut-parmesan and enjoy! 💚

Notes
I always choose organic produce whenever possible. It‘s not only better for my health (and yours, too), but also for our environment. 🌍💫💚

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