Kale-Avocado Pesto

Inspo: Kimberly Snyder

I CANNOT get enough of this Kale-Avocado Pesto. Not only is it mouth-wateringly delicious, but it’s just one more way to pack in as many sneaky nutrients as possible. This pesto is sweet and nutty because it includes pistachios and the nutritional yeast gives it a cheesy note. The pesto has no shortage of herbs since it contains lots of fresh basil and parsley.

As Kimberly recommends, I love using it as a marinade for roasted veggies, a dip for crudités, a base for vegan meatballs, or to stir into your favorite soups. It’s super easy to whip up, and I guarantee the whole family will love it.

Ingredients:

1 cup basil leaves
1 cup parsley
2 cups chopped kale
1⁄4 cup roasted pistachios
4 garlic cloves, minced
Zest of 1 lemon
3 tbsp lemon juice
1 avocado, pit and skin removed
4 tbsp nutritional yeast
3 tbsp olive oil
1 tsp sea salt
1⁄4 cup filtered water

Substitutions:
Don’t have Kale? You can use any other sturdy green. Beet greens, turnip greens, swiss chard, collard greens, etc. Don’t have nutritional yeast on hand? Use parmesan or pecorino. I also love using a scoop of salty-umami white miso.

Directions:

In the bowl of a food processor, place basil, parsley and kale.

Pulse until the greens are roughly chopped.

Add the pistachios and pulse again until the nuts are finely chopped.

Add the garlic, lemon zest, lemon juice, avocado, nutritional yeast, olive oil and sea salt.

Turn on the food processor and slowly drizzle in the water while it is running. Continue blending until smooth.

Enjoy!