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Vegan Kale Pesto - quick, healthy & delicious

Vegan Kale Pesto

Pesto with a twist - vegan and with fresh kale, roasted walnuts and sunflower seeds. Quick & easy to prepare, delicious & healthy. πŸ’š

[:de]Kategorien[:en]Course Tags[:] Dip, Main Course, Side Dish
Tags kale, Pesto, plant-based, vegan
[:de]Vorbereitungszeit[:en]Prep Time[:] 10 minutes
Pasta cooking time: 10 minutes
[:de]Gesamt[:en]Total Time[:] 10 minutes
[:de]Portionen[:en]Servings[:] 2 big servings
[:de]Kalorien[:en]Calories[:] 888 kcal

[:de]Zutaten[:en]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)

[:de]Anleitung[:en]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! πŸ’š

[:de]Anmerkungen[:en]Notes[:]

I always choose organic produce whenever possible. Itβ€˜s not only better for my health (and yours, too), but also for our environment. πŸŒπŸ’«πŸ’š