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–+ servings
Kale & basil pesto in a small white bowl on wooden cutting board.

Kale & Basil Pesto (Vegan & Nut-Free)

An easy pesto recipe made with antioxidant rich kale and basil.
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Prep Time: 10 minutes
Total Time: 10 minutes
Servings: 1 .5 cups
Author: Katie Stewart

Ingredients

  • 2 cups basil loosely packed
  • 1 cup kale destemmed and loosely chopped
  • 1/3 cup sunflower seeds
  • 1/3 cup extra virgin olive oil
  • 3 tbsp nutritional yeast
  • 2 tbsp lemon juice
  • 2 cloves garlic
  • Sea salt to taste

Instructions

  • Add all ingredients into a mini food processor and pulse until well combined.
  • If you don't have a food processor, finely chop ingredients and use a mortar and pestle.
  • Use as desired and keep any unused pesto in a closed jar in the fridge. Will keep up to 5 days.