AuthorLeah St John, CHN
RatingDifficultyBeginner

This vegan pesto is nutritious and delicious! Kale and parsley are both packed with nutrients, boasting high levels of vitamin K and an abundance of antioxidants. Additionally, they offer anti-inflammatory, immune-boosting, and detoxification benefits.

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Yields6 Servings
Prep Time10 minsTotal Time10 mins

 3 cups kale leavespacked
 1 cup fresh parsleypacked
 ¼ cup walnuts
 ¼ cup sunflower seeds
 3 tbsp lemon juice
 ¼ cup wateror as needed
 2 garlic clovesor to taste
 ¼ tsp Himalayan salt
 Red pepper flakesto garnish, optional

1

Add all of the ingredients to a food processor, and pulse until there are no large chunks of any of the ingredients left, but there is still some texture. If needed, add extra water one tablespoon at a time to achieve desired consistency.

2

Transfer to a bowl or glass jar. Can be kept covered in the fridge for up to 5 days, or frozen for up to 3 months.

Notes
3

This recipe makes about 1 1/4 - 1 1/2 cups of pesto.

4

If you don't want to use a combination of walnuts and sunflower seeds, you can use 1/2 cup of whichever you prefer.

Category

Ingredients

 3 cups kale leavespacked
 1 cup fresh parsleypacked
 ¼ cup walnuts
 ¼ cup sunflower seeds
 3 tbsp lemon juice
 ¼ cup wateror as needed
 2 garlic clovesor to taste
 ¼ tsp Himalayan salt
 Red pepper flakesto garnish, optional

Directions

1

Add all of the ingredients to a food processor, and pulse until there are no large chunks of any of the ingredients left, but there is still some texture. If needed, add extra water one tablespoon at a time to achieve desired consistency.

2

Transfer to a bowl or glass jar. Can be kept covered in the fridge for up to 5 days, or frozen for up to 3 months.

Notes
3

This recipe makes about 1 1/4 - 1 1/2 cups of pesto.

4

If you don't want to use a combination of walnuts and sunflower seeds, you can use 1/2 cup of whichever you prefer.

Kale & Parsley Pesto