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Kale Basil Vegan Pesto

I love making huge batches of pesto! I usually keep most of it in the freezer so that I always have some on hand for a last minute breakfast, pizza, dinner or veggie dip! This recipe is for a kale and basil pesto, but you can always use whatever greens you want and switch it up each time!

Have leftover nut pulp!?? Sub in leftover nut pulp for the sunflower seeds, and it works out fantastically! Just make sure its unflavored.

Next time you get a large batch of basil or nut milk think about making this homemade vegan pesto…It’s so damn good! 🍃🙌🏼

Kale Basil Spinach Pesto

1/4 cup extra virgin olive oil
1/2 of a lemon, juiced
1/2 tsp pink Himalayan salt
1/3 cup sunflower seeds (or unflavored nut pulp leftover from making nut milk)
1 tbsp nutritional yeast
2-3 garlic cloves, chopped
2 large lacinato kale leaves, chopped
1/2 cup packed baby spinach
1/4 cup packed @gothamgreens basil
Red pepper flakes, to taste (optional)

**NOTE: If you are only using basil, use about 1 cup packed basil or alternate any of the kale or spinach for a total of 1 cup packed greens.


  1. Blend together all ingredients in your mini or regular sized food processor and season with more salt & pepper to taste, if necessary.
  2. Use right away or freeze in small containers with a thin layer of olive oil on top. Should keep for a while that way!

If you try this recipe, let us know! Leave a comment, rate it and don’t forget to tag a photo #feedyoursister on Instagram. Cheers, friends!


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Kale Basil Vegan Pesto
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