Vegan Kale + Pepita Pesto

By Emma Galloway | My Darling Lemon Thyme
January 26, 2014
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Author Notes: A whole bunch of kale can quickly be turned into a gorgeously green pesto, flecked with toasted pepitas, a touch of cilantro and chili if you so desire. If I'm making it knowing the kids will be eating it I leave these out, but if I'm being greedy... I put them in, that way only I get to eat it. Naughty mum, I know.

As with any pesto this is wonderful stirred through cooked pasta, smeared onto toast, swirled through a bowlful of steaming hot soup or vegetable stew, or thinned down with a little extra lemon juice and olive oil and used as a wonderful dressing. I like to use the leaves and stalks of cilantro in my pesto, just chop up the stalks a little. By all means, use just the leaves if preferred. I've only come across white miso that's made with rice, but some miso pastes are fermented with wheat or barley, so double-check the ingredients if you are gluten-free.
Emma Galloway | My Darling Lemon Thyme

Makes: 2 cups

  • 1 bunch kale (approx 250-300g), washed, spun + stems removed
  • 2 cloves garlic
  • 1 cup lightly toasted pepita seeds
  • 1 cup loosely packed cilantro leaves + soft stems
  • 1-2 green Serrano chilies, seeded + roughly chopped
  • 185 milliliters extra virgin olive oil
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon white (shiro) miso paste
  1. Place kale, garlic, pepitas, cilantro and chilies, if using, into a food processor. Pulse until finely chopped, you may need to stop it occasionally to scrape down the sides or move things around a little to get it all going. With the motor still running, drizzle in the olive oil in a steady stream. Lastly add the lemon juice and miso, give it one final whiz, taste and season with sea salt and black pepper. If not using straight away pack into a clean glass jar, cover with a thin film of olive oil and store in the fridge for up to 1 week.

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