Homemade Vegan Pesto with Kale, Basil, and Sun-Dried Tomatoes
- Cook Time: 30 mins
- Total Time: 30 mins
- Yield: 2 servings 1x
- Category: Main Dish
Description
This is the perfect recipe when you’re hungry and want something fast, fresh, and nourishing.
I had a big bunch of kale and basil from my CSA box and decided it was the perfect time to make a batch of homemade pesto. A quick whirl in the food processor, a pot of pasta on the stove—and dinner was done in under 20 minutes.
This version is a little different: kale adds extra greens, sun-dried tomatoes bring a subtle sweetness (totally optional), and I used hemp seeds instead of pine nuts. It’s flexible, flavourful, and full of summer goodness.
Store it in a glass container in the fridge for up to a week, or freeze portions to have on hand for up to three months.
Ingredients
- 1 ½ – 2 cups pasta (gluten-free if desired)
- 2 cups packed kale, stems removed and chopped
- 1/2 cup basil leaves
- ½ cup nuts or seeds. I usually use hemp seed or pumpkin seeds or walnuts.
- 1 large garlic clove, roughly chopped
- About 10 sun-dried tomato slices, roughly chopped
- Juice of 1 lemon
- Olive oil (¼– ½ cup)
- Optional – 2 tbsp nutritional yeast to add a deeper cheesy flavour
Instructions
Prep the greens:
Remove stems from the kale and roughly chop the leaves. Wash and dry the basil leaves.Blend the base:
In a food processor, combine the kale, basil, nuts or seeds, garlic, and sun-dried tomatoes. Pulse a few times to break everything down.Add lemon + oil:
Add the lemon juice and olive oil (start with ¼ cup). Blend until mostly smooth, stopping to scrape down the sides as needed.Adjust texture and taste:
Add more olive oil gradually until you reach your desired consistency. Optional: blend in 2–3 tablespoons of nutritional yeast for a cheesy flavour.Taste and season:
Taste your pesto and adjust as needed, more lemon for brightness, more oil for richness, or a pinch of salt if needed.Serve or store:
Top your warm pasta with the pesto and store unused portions in a glass jar in the fridge for up to 1 week. For longer storage, freeze in small containers or ice cube trays for up to 3 months.
