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Kale pesto

Oh yummy kale time! Unfortunately, the kale season is quite short, but all the better when you can enjoy it to the full!

We have already shown you how kale chips and that it depends a little on the care to distribute the leaves in one layer on the tray so that they are nice and crispy.

Today we’re showing you a way that requires far less care. Everything goes into the blender here and you can enjoy the pesto with your favorite pasta!

Our kale pesto is a delicious sauce for pasta and a welcome change from the pesto variants that you can enjoy all year round.

Tagliatelle mit Grünkohl Pesto

Kale pesto

Madeleine
Cook Time 10 mins
Total Time 10 mins
Course Hauptgericht
Servings 2 persons

Ingredients
  

  • 80 g kale
  • 1 clove of garlic
  • 2 tbsp olive oil
  • 1.5 tbsp yeast flakes
  • 40 g walnuts
  • 75 g vegan cream cheese
  • 1-2 tbsp lemon juice
  • salt
  • pepper
  • 1 pinch of sugar

Instructions
 

  • Wash the kale and remove the hard stalk. Pluck the leaves into slightly smaller pieces.
  • Then put the kale and all the other ingredients in a good blender, but don't add all of the lemon juice yet. Then mix everything well until it has a homogeneous consistency. You can make the pesto rather coarse, or if you like it more creamy, let the mixer work a little longer.
  • When the desired consistency has now been achieved, just add salt, if necessary further lemon juice a little sugar to taste and serve with freshly cooked pasta.

Notes

You can eat the pesto with fresh, crusty bread, but it goes best with your favorite pasta!

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