Dairy-Free Kale Pesto

Dairy-Free Kale Pesto

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I’ve been making this dairy-free pesto sauce for years. It’s very difficult to find a store-bought pesto that doesn’t use canola oil, cheese and preservatives, so I started making my own! It turns out that homemade pesto is so much tastier. I like to make a batch at the beginning of the week and use it as a salad dressing or using it as a topping for my paleo pizza crust. It’s also perfect for a pasta dish. Hope you enjoy it as much as I do!

Dairy-Free Kale Pesto

A delicious dairy-free, vegan pesto dressing for salad or topping for pasta or pizza. 
Course dressing, sauce
Keyword kalepesto, paleo, pesto, rawvegancheesecake
Prep Time 10 minutes
Servings 5 people

Ingredients

  • 1 cup packed fresh basil
  • 1 cup packed fresh kale
  • 1/4 cup pine nuts
  • 1/4 cup extra virgin olive oil
  • 1 tsp fresh lemon juice
  • 1 garlic clove
  • 1/4 tsp sea salt

Instructions

  • Lightly toast the pine nuts in a skillet over medium heat for about 5 minutes, or until golden brown.
  • Place all ingredients except for olive oil in a food processor.
  • Slowly add in the olive oil while the machine is running, until a smooth pesto has formed. Continue processing for 30 seconds to thin the sauce out.

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