Vegan Kale Pesto
Recipe by Megan Horsley
Ingredients
8
Finally, kale ribs have a new purpose! If you’ve been wondering what to do with the kale ribs instead of throwing them away, this recipe is for you. This recipe uses the least popular parts of a bunch of kale to reduce food waste and repurposes the ribs into a tasty pesto.
Quick Meal
Vegan
Ingredients
1 cup
Kale Ribs
1 cup
Kale Leaves
2 Tbsp
Lemon Juice
1/2 cup
Walnuts
1/2 tsp
Himalayan Salt
1 large
Garlic Clove
6 Tbsp
Extra-Virgin Olive Oil
1/4 cup
Nutritional Yeast
Instructions
1
Add all of the ingredients except for the oil to a food processor. Chop until well combined and blended.
2
With the food processor running, slowly add the olive oil until well incorporated and smooth. If you like an oilier pesto, add more oil to this recipe.
3
Store the pesto in a jar in the fridge for up to one week.
More Recipes by Megan Horsley
Megan Horsley is a Toronto-based Holistic Nutritionist, Personal Trainer and Recipe Developer. She is passionate about helping women become stronger, more confident and happier in their bodies through holistic wellness practices. When Megan isn't consulting, she loves to create recipes that combine indulgence with healthy ingredients.
