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Kale & Walnut Pesto Sauce (Dairy Free, Plant Based)

VegCookBook by Praveena
Instant, No Cook, Dairy Free, Plant Based Pesto Sauce which is used for multi purpose but made with few ingredients and without any cheese.
Prep Time 2 mins
Make Time 5 mins
Total Time 7 mins
Course Condiment, dip, Main Course
Cuisine Italian
Servings 300 gms

Equipment

  • Small Frying pan (for toasting the nuts)
  • Food processor / Blender / Mixie.

Ingredients
  

  • 3 cups Kale Leaves (heaped & packed)
  • ¾ cup Walnuts
  • ½ cup Olive Oil
  • 3 pods Garlic Cloves (or ½ teaspoon powder)
  • 1 teaspoon Salt (or as per taste)
  • 2 count Fresh Green Chillies / Jalapeno (or as per taste)
  • ½ teaspoon Freshly crushed Whole Black pepper
  • 2 tablespoons Lemon Juice
  • 2 tablespoons Nutritional Yeast (optional)

Instructions
 

PREP WORK:

  • Pluck the leaves of the kale and discard the stem. Thoroughly, wash the leaves under running water.
    Optional: Take the walnuts into a small frying pan, Put it on stove top under low flame, dry roast them very lightly (only for 2 -3 mins). You might skip this, and proceed to the next step.

MAKING THE PESTO SAUCE:

  • Into a food processor / blender / mixie, Take all these ingredients>>> Walnuts, Kale leaves, salt, garlic pods / powder, lemon juice, crushed whole black pepper, fresh green chillies / jalapenos and nutritional yeast (optional).
  • Using the 'S' blade, blend everything, into smooth paste, by pouring the Olive Oil little by little into the processor.
    Scrape the sides of the processor in between.
  • You can use it right away or transfer into an air tight container. Done!

Notes

Please see the MAIN POST for step wise pics & recipe TIPS!
Keyword homemade dairy free pesto sauce recipe, kale pesto sauce recipe, plant based pesto with kale