Almond Kale Pesto

Happy Thursday!  Hope everyone is doing well!  The zumba class that I take has had a sub for the past four weeks and our regular teacher was finally back tonight. Yay!!!  Zumba just isn’t as much fun with subs who don’t know what they are doing.

I know I told you guys that since I had discovered kale, you would be seeing it again.  I wasn’t lying!  The first time I bought purple kale, and this time regular ol’ green kale.  Purple is a lot prettier even if it doesn’t hold the purple color when cooked.

I decided to make pesto because it is so good and I decided that  kale would make a good substitution to spinach (or basil obviously).

I also didn’t have any cheese or any pine nuts.  So I had to wing it with what I did have: almonds and nutritional yeast.  For those of you who don’t know, nutritional yeast is a yeast (what??!) and is often used by vegetarians and vegans.  It is a great source of (complete) protein and vitamins, especially B-complex.

Nutritional yeast kinda tastes nutty or cheesy so it can be used as a cheese substitute in recipes.  In can be used as a ‘cheese’ topping like on popcorn or on pasta, or be made into sauces.  Or pesto!  If you want to try it, you can find it in most health food stores.  The only time I have bought it, it has been from bulk bins.  That way I can buy as much/little as I need.

If you are looking for a pesto that is healthy with very little oil and is also vegan, I suggest you try this one!

Almond Kale Pesto

1 bunch of kale, de-stemmed and boiled

2 cloves garlic

1/2 cup of almonds

1 t salt

Little bit of lemon juice- 2 t

3 heaping tablespoons of nutritional yeast

1.5 T olive oil

2-3 T of water (you could use water from the kale so it will have some flavor)


Cut, wash, de-stem the kale and drop into boiling water.  Cook for 3-5 minutes until kale is bright green

Once the kale is cooked, drain and save a little bit of the water if you would like.  Throw the kale into a food processor.  Ideally you would probably wait for it to cool, I didn’t have that much patience though.  Pulse for a few seconds, then add the almonds, garlic, lemon juice and salt.  Pulse for about 30 seconds then add olive oil and nutritional yeast and 1 T of water.   Depending on how thick or thin you want the pesto, add the remaining water.  And that’s it!

I forgot to take a picture of it all on its own but here is the finished product on some pizza:

And on another note, I just bought plantains!!

Looks strangely similar to a banana, no?  No wonder I never noticed them in the store before!  Results to come soon!

Talk to you Saturday!


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  1. Pingback: Fried Fat Mozzarella Tuesday | 2 Peas in a Blog

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