Name: Kale-Walnut Pesto
Prep time: 10 min
Total time: 10 min
Yield: Makes // 1 cup (240 ml)
Cuisine: Italian
Ingredients: kosher sea salt; 1 tablespoon umeboshi vinegar (also called ume plum vinegar); 2 teaspoons chickpea miso; 1 teaspoon nutritional yeast; ½ cup (55 g) raw chopped walnuts; 2 garlic cloves, peeled; 4 ounces (115 g) dinosaur kale, stems and center ribs removed; ¾ cup (180 ml) extra-virgin olive oil, plus more for storing; 1 tablespoon plus 1 teaspoon fresh lemon juice; 2 ounces (55 g) fresh basil leaves (2 cups lightly packed)

Preparation info

Makes //
1 cup

Difficulty
Easy
Ready in
10 min

Appears in

Pescan

By Abbie Cornish and Jacqueline King Schiller

Published 2019

About

Some dairy-free pestos are left a little flat without the addition of Parmesan, but we’ve made up for it here with umami-rich plant-based ingredients. The nutritional yeast adds a cheesy nuttiness, the chickpea miso deepens and rounds out the flavor, and umeboshi vinegar gives it the needed saltiness and tang. Try it with our California Dream Burgers or Sweet Potato Pizzette with Roasted Radishes and Fried Sage.