Kale Pesto

Preparation info

    • Difficulty


Appears in

V is for Vegan

By Kerstin Rodgers

Published 2015

  • About


  • 2½ to 3 cups [100 g] chopped kale or Tuscan black cabbage
  • Scant cup [


Cut the thick stems from the kale or Tuscan black cabbage and pull off the rest of the leaves.

Put the pine nuts, nutritional yeast, garlic, and kale into a food processor and whizz until finely chopped.

With the motor still running, drizzle in the oils and lemon juice. Add salt to taste.