I often find myself with extra kale after creating a recipe and this pesto was the perfect way to use it up! It’s slightly salty, a little crunchy, and oh so flavorful with just FIVE ingredients!
You can serve it on top of quinoa like I did, or mix it with some pasta, spaghetti squash or on top of some chicken! May I even suggest using this pesto in my chicken pesto quinoa bowls recipe? It’s absolutely divine in it!
Vegan Kale Pumpkin Seed Pesto
Vegan kale pumpkin seed pesto is a unique way to make pesto without the dairy!
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Ingredients
- 2 cups chopped kale - packed
- 1/2 cup to 3/4 cup avocado or olive oil
- 1 cup raw pumpkin seeds
- 2 cloves garlic
- 1 tsp salt
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Instructions
- Combine pumpkin seeds and kale in food processor. Add garlic and salt.
- Process until kale and seeds are finely chopped.
- Stream in the oil until you reach your desired consistency.
Nutrition
Calories: 348kcal | Carbohydrates: 5g | Protein: 6g | Fat: 35g | Saturated Fat: 4g | Sodium: 595mg | Potassium: 293mg | Vitamin A: 3345IU | Vitamin C: 41mg | Calcium: 60mg | Iron: 1.9mg
I currently have TONS of pumpkin seeds sitting in my pantry so this is next on my list to try! What a cool cause to be a part of 🙂
I have a ton of pumpkin seeds in my pantry too! This pesto has definitely been helping me use some of them up though 🙂 thanks for stopping by Liz!