My latest obsession is this vegan garlic walnut & kale pesto. I’ve been having this pesto on my pasta, on crackers, on freshly made sourdough, you name it! You get all the caramel flavour garlic, the mellow taste of walnuts, and of course some kale (perfect for if you need to get in your greens for the day). I love pesto and pasta sauces alike, but this one is by far my greatest achievement! A little taste of summer whilst still being in season in the winter – I’ve been experimenting a lot with this sort of thing lately and I wanted to share this super easy pesto recipe with you guys!
This recipe is super versatile too. If you haven’t got kale, you can use spinach or broccoli. Swap out the walnuts for pine nuts, cashews, tofu, vegan parmesan, whatever you’ve got to hand (that you think would work of course). I’m all about creating versatile recipes for you guys, but the flavour of the garlic and walnut and kale is by far my favourite! I’ve also made this recipe with broccoli and tofu which was super delicious.
The secret is to caramelise the garlic before blending everything together. You get a really smoky flavour AND you don’t overpower all the other flavours in the dish! As always, make sure all your produce is organic and locally sourced! I’m looking forward to making pesto with fresh spinach from the garden in the summer, but for now, kale is hitting all the right places for me! Grab your ingredients and a high speed blender and you’re done! It’s literally as simple as that! Mix into freshly cooked pasta, spread on top of a slice of our traditional country bread loaf along with some vegan cream cheese, or use as garlic bread filling!
Whatever you enjoy this pesto with, we hope you love it as much as we do! As always, if you make this Vegan Garlic Kale & Walnut Pesto, make sure you leave a like and a comment down below! I absolutely love hearing from you guys, and you can be sure that I’ll try my best to get back to you soon! And of course, if you do make this recipe, don’t forget to tag me on Instagram @amongsttheflour I love seeing the photos of recipes you’ve all made!
Have a beautiful week, happy March, and I wish you a safe and warm rest of the winter! I look forward to hearing from your soon!
Vegan Garlic Kale & Walnut Pesto
- 3 cups fresh kale, chopped
- 1 tbsp dried basil
- 3 cloves garlic, minced and fried
- 70g walnuts
- 75ml walnut oil
- Salt and pepper, to taste
- Place all of the ingredients in a food processor and pulse until chunky smooth. Transfer the pesto to an airtight jar or container and keep stored in the fridge. Consume within 3 days. Enjoy!
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