Vibrant Supergreen Pesto
Servings: 3 cups
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
Instructions
- 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.
Notes
*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.