Vibrant Supergreen Pesto
Supergreen Vegan Pesto- made with a host of nutritious superfoods, this pesto is the perfect way to sneak in a full serving of greens along with healthy fats and protein.
You know how there are some days when you’re aware it would be healthier for you to eat a big bowl of greens but all you really want is carbs? Like PIZZA.
Well I have the answer to your carb loving prayers, my friends.
This Vibrant Supergreen Pesto packs in a host of powerful greens, plant protein and healthy fats. It’s like the superman of pestos. Or something. It tastes incredible smothered on pizza, tossed with pasta, or spread on a sandwich. You picking up what I’m putting down?
I was inspired to make this pesto after shooting a recipe for one of my freelance clients. Yes, that means I do more than just create and shoot recipes for the blog. There’s a lot that happens behind the scenes of food blogs that you guys don’t see!
One of the pestos they sent me was their 3 Greens Pesto which is made with organic kale, arugula, leeks, pumpkin seeds, and green olives. I wasn’t sure if I was going to like it at first but I have to say, it knocked my socks off. Because I don’t have access to their product in stores by me, I decided to create my own version using similar ingredients. The main difference with mine is that it’s soy-free and it calls for vegan cashew parmesan, aka ground cashews with plenty of nooch.
The result is a tangy, oniony, garlicky pesto that is like a punch of flavor in your mouth. I’m telling you guys, it’s pretty darn tasty for being so green.
But I wouldn’t recommend preparing it for a romantic date because your breath will be kicking by the end of it. Just being honest.
Vibrant Supergreen Pesto
Yield: 3 cups
Prep Time: 15 minutes
Total Time: 15 minutes
Ingredients:
- 2 cups chopped kale (about 1 bunch, stems removed)
- 1 cup arugula
- 1/2 cup pitted green olives
- 1/2 cup pumpkin seeds
- 1/2 cup thinly sliced leek (about 1 medium leek, tough ends and stem removed)
- 1/4 cup lemon juice (about 2 small lemons)
- 1/4 cup extra virgin olive oil
- 2-3 garlic cloves, depending on size
- 1/4 cup vegan parmesan*
- 1/2 teaspoon salt & pepper
Directions:
In a food processor, combine all ingredients and blend until mostly smooth. Add more salt, to taste, or olive oil if a smoother texture is desired. Serve with pasta (I used fusilli and topped it off with cashew parmesan and Kite Hill vegan ricotta), on pizza or spread on a sandwich. Store leftovers in an airtight container for up to 4 days.
*I prefer to use vegan cashew parmesan for this recipe. To make it combine 1 cup raw cashews with 4 tablespoons nutritional yeast, 1 teaspoon fine sea salt and 1/2 teaspoon garlic powder in a food processor (or NutriBullet) and pulse until finely ground. You can substitute sunflower seeds if you would like to make it nut-free.
Did you try this recipe? Please let me know how it turned out by leaving a comment below or sharing a picture on Instagram with the hashtag #makingthymeforhealth. I love hearing your feedback! 
I have to get creative with the greens in my garden like kale and swiss chard so I make pesto with them often. I actually love it — the flavor is so delicious! I love everything going on in this pesto sauce Sarah and I want a big giant bowl of that pasta! :)
I bet the pesto tastes even better because those veggies came from your own garden! :)
Oh my goodness… like a cross between pesto and tamponade? Sheesh… Sarah! My mouth is watering! Slathered on Pizza? YES please!
That’s exactly what it is like! A tamponade. So briny and delicious. :)
Mmmmm this sounds fabulous! I’m always looking for new ways to add more kale into my meals, and this is SUCH a creative way to do it. Plus, whenever carbs are involved, I’m always down:)
Olives in pesto, that’s new! Love the vibrant color of this stunning spread!
Thanks Hillary! xo
This was incredible and I hate kale! Am vegan so I left out the cheese – so, so good and I have leftovers for tomorrow. And the best part is I had enough ingredients left over to make a double batch and freeze for another day! Thank you for showing me that dark leafy greens can taste good
I’m so happy to hear you liked it, Erin! Thank you for the review. :)
For future reference, the recipe actually doesn’t call for cheese. It’s a cashew parmesan that’s made from ground cashews and nutritional yeast. It’s great for sprinkling on top of pasta and pizza, just like you would real parmesan. I definitely recommend trying it sometime. It’s made giving up cheese so much easier for us!
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