Description
This easy plant-based Power Greens Pesto is made with nutritionally-dense power greens for a vibrant and flavorful vegan sauce that’s perfect on pasta, sandwiches, or anywhere else you love pesto.
Ingredients
Scale
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½ cup pistachios, walnuts, or your favorite nut
- 2 small garlic cloves
- 2 tablespoons nutritional yeast
- Salt & pepper, to taste
- 4 cups power greens blend or baby kale, baby chard, or baby spinach
- 1 cup basil, optional, for extra flavor
- Zest & juice from 1 lemon
- ⅓ cup extra virgin olive oil
Instructions
- Add the nuts, garlic, nutritional yeast, salt, and pepper to a food processor or high-powered blender. Pulse on low speed to break up the nuts and garlic just slightly. Add in the remaining ingredients, besides the olive oil, and begin to pulse the mixture until the ingredients are starting to break down. With the machine running, slowly stream in the oil with the machine on low until the sauce begins to come together.
- Make sure to scrape down the sides as needed if you’re using a food processor. If you’re using a blender, keep the motor on low and use a tamper/scrape down the sides to make sure your pesto doesn’t become too smooth and pureed. You want the ingredients broken up into little bits, but not completely smooth. Taste, and add more salt, pepper, and lemon to your tastes. If you want a thinner pesto, add more olive oil or add water to get to your desired consistency.
- Pour into an airtight jar or container to store. Store in the refrigerator for up to 2 weeks or in the freezer for a few months.
Equipment
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