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Author Notes: I’m not a vegan, heck, I’m not even a vegetarian, but it’s nice to have versatile options. To me, good food is just good, aside from any dietary qualifications. Maybe it’s just a California thing, but there are so many people following different diet paths that I can’t keep it all straight. I find comfort in good recipes that allow me to feed a variety of guests.
Enter this vegan kale pesto. It’s easy and delicious, fresh and yes, vegan. It’s bright green, tastes zesty and can be used in multiple ways. Salt brined capers are delicious and such a treat! Toss it in pasta finished with a scant pinch of chile flakes and a drizzle of top shelf olive oil, or spread it on a wrap sandwich in lieu of mayo, and if your eating field is wide open, and you like the taste of kale and nuts, then I highly recommend using this pesto as a sauce base for a pizza layered with creamy cheese and fennel sausage... I'm just saying. —eat-drink-garden
Makes 2/3 cup
- 2 cups chopped dinosaur kale, about 6 large leaves, stems removed
- 2 small cloves of garlic, smashed
- 1/8 teaspoon red pepper flakes
- 1/2 teaspoon salt
- 1 teaspoon salt-brined capers, rinsed
- 3 tablespoons blanched almonds
- Zest one lemon
- 1 tablespoon lemon juice
- 1/4 cup extra virgin olive oil
- Add the kale, garlic, red pepper flakes, salt, capers, almonds, lemon juice and zest to your food processor. Pulse until incorporated.
- Then add the olive oil and pulse until you reach desired consistency.
- This recipe was entered in the contest for Your Best Dark, Leafy Greens