Vegan kale pesto spread

Vegan kale pesto spread with kale, pine nuts, nutritional yeast, garlic and olive oil – savoury, creamy and quick to make for bread, pasta or vegetables.

At a glance

• Serves 6
• Prep time: 10 min
• No cooking needed
• Total time: 10 min
• Calories: 110 kcal per serving
• Protein: 4 g
• Fat: 9 g
• Carbs: 4 g

Ingredients

• 100 g kale
• 30 g pine nuts
• 2 tbsp nutritional yeast
• 1 clove of garlic
• 3 tbsp olive oil
• 1 tbsp lemon juice
• 1 pinch of salt
• 1 pinch of pepper

Method

You’ll need: frying pan · blender · chopping board · knife

1. Wash the kale thoroughly, remove the thick stalks and roughly chop the leaves.
2. Carefully toast the pine nuts in a dry frying pan until fragrant and lightly golden.
3. Put the kale into a blender with the pine nuts, nutritional yeast, garlic, olive oil and lemon juice.
4. Blend everything briefly until you have a creamy but slightly chunky paste. The spread can keep a bit of texture.
5. Season to taste with salt and pepper and adjust the consistency with a little more olive oil if needed.
6. Spoon into a clean jar and serve as a spread on bread, with pasta or as a dip for vegetable sticks.

Good to know

This spread is savoury, fresh and pleasantly rustic. It tastes like a lot of cooking for very little effort. Just right when you want something green and full of flavour.

Swaps

Pine nuts → walnuts (more omega-3 fatty acids) | Nutritional yeast → almond butter (mild, with vitamin E and magnesium) | Kale → rocket (similarly punchy, also provides plant compounds) | Olive oil → avocado oil (milder flavour, plenty of unsaturated fatty acids)

Allergens

Contains tree nuts if you replace the pine nuts with nuts; depending on the product, nutritional yeast may contain traces of other allergens. Suitable for children in small amounts, and fine during pregnancy with fresh, cleanly prepared ingredients.

Dairy-free recipes