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Vegan Kale Pumpkin Seed Pesto

Vegan kale pumpkin seed pesto is a unique way to make pesto without the dairy!
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Course: Condiments, Sauces
Cuisine: American
Prep Time: 5 minutes
Total Time: 5 minutes
Servings: 4 servings
Calories: 348kcal
Author: Megan


  • 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


  • 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.


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
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