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.

Vegan Kale Pesto

Name: Vegan Kale Pesto
Prep time: 10 min
Ingredients: Kale Ribs; Kale Leaves; Lemon Juice; Walnuts; Himalayan Salt; Garlic Clove; Extra-Virgin Olive Oil; Nutritional Yeast

Recipe by Megan Horsley

Ingredients

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

roughly chopped

1 cup

Kale Leaves

roughly chopped

2 Tbsp

Lemon Juice

1/2 cup

Walnuts

1/2 tsp

Himalayan Salt

1 large

Garlic Clove

chopped

6 Tbsp

Extra-Virgin Olive Oil

1/4 cup

Nutritional Yeast

Instructions

Add all of the ingredients except for the oil to a food processor. Chop until well combined and blended.

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.

Store the pesto in a jar in the fridge for up to one week.