Vegan Pesto

Vegan Kale Avocado Pesto

To print from e-mail please visit


  • 1/3 cup pine nuts 
  • 1 avocado
  • 1/3 cup basil
  • 2 cloves garlic
  • 4 leaves kale
  • Juice of 1 lemon
  • 1 tablespoon olive oil
  • 1 tablespoon nutritional yeast
  • 1/2 teaspoon salt
  • 1/4 tsp black pepper 
  • 1/4 cup water
  • 1 box of your favorite pasta (we used Banza chickpea pasta )


Directions: In a small pan over medium-low heat, add your pine nuts. Stir constantly to make sure that the heat is being distributed evenly. When the pine nuts turn a golden brown color, remove from the heat and transfer to a small bowl. Cook your pasta according to package directions. In a food processor or blender add 1/4 cup of your toasted pine nuts, the avocado, basil, garlic, kale, lemon juice, olive oil, nutritional yeast, salt, and pepper. Blend until smooth. Add the water as needed to reach your desired pesto consistency. Toss your cooked and drained pasta in your avocado kale pesto. Top with the leftover toasted pine nuts. Enjoy!


One thought on “Vegan Pesto

Leave a Reply