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
- 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
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.