Vibrant Supergreen Pesto

, , , , , 10

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.

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?

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.

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.

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. 

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. 

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.

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. 

 

Vibrant Supergreen Pesto

Yield: 3 cups

Prep Time: 15 minutes

Total Time: 15 minutes

Print Recipe
5
5 / 5 (2 Reviews)
Did you make this recipe?
Leave a review »

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! heart

by Sarah on April 16, 2018  //  Recipes
10 Comments »