You may be thinking, "Another Pesto Recipe? Didn't you just post one 2 weeks ago?" Yes, another pesto recipe, but this one is different! I love both recipes, but they both have a different flavor and texture. This recipe uses walnuts as the base, opposed to cashews in my last recipe. I also snuck in some kale for a little superfood action! This pesto is definitely thicker and creamier than my previous vegan pesto, especially with the small addition of tahini. I love throwing this over kale gnocchi, zucchini noodles, brown rice bowls, and brown rice pasta! This recipe is clean, vegan, and gluten free.
RECIPE
Prep time: 5 minutes
Serving size: 6
INGREDIENTS
1c organic kale
1c fresh organic basil
1/4c raw walnuts
2tbs hemp seeds
1/4c nutritional yeast
1tbs tahini
Juice from 1/2 lemon
2-3 cloves garlic
2tbs sunflower oil {sub olive oil}
3tbs water
Juice from 1/2 lemon
1/2tsp mushroom & co. seasoning
Sprinkle of pink salt & red chili flakes
METHOD
1. Add all ingredients to food processor or blender and blend until smooth. Serve or store in closed container or jar in refrigerator.
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