Vegan Kale Pesto

This pesto is rich in Vitamin A, C, K, E, B6, B12, Omega 3, fiber, Selenium and Calcium. It only takes 5 minutes to make and you can add it to canned beans, fish or chicken.

This recipe makes about 2 portions, which can be stored in an airtight container in the fridge for up to a week.


  • 1 tbs Nutritional Yeast (available from health food stores)
  • 3 cloves of garlic, peeled
  • juice of one lemon (or 2 tbs apple cider vinegar)
  • 4 tbs olive or avocado oil
  • 5 or 6 walnuts ( but any nuts except peanuts are suitable)
  • 30 grams washed and chopped organic kale
  • salt and pepper to taste


Add all the ingredients to a blender (I used my Nutri Bullet) and roughly blend. Enjoy!