The Messy Cheffy
Nut free vegan kale pesto
kale lovers this ones for you!
1/2 cup toasted pumpkin seeds
2 hand fulls kales ( stalks removed)
1 handful fresh basil leaves.
1.5 tablespoons nutritional yeast.
Juice of 1/2 a lemon
3 garlic cloves
1 cup good quality olive oil
1 teaspoon apple cider vinegar
Heat a pan to medium heat. There is no need to add oil simply place the pumpkin seeds into the pan on medium heat and cook for 2 minutes you should hear them make a slight popping sound. Ensuring to toss the pan regularly. Remove the pumpkin seeds from the pan immediately and set them aside too cool.
Remove the stalks from the kale leaves. Roughly chop the kale leaves. Place all the ingredients listed above including the pumpkin seeds into a High speed blender.Blend until smooth ensuring to stop the blender often and scrap down the side of the blender regularly to ensure a smoother pesto.
if you feel the pesto may need some more olive oil slowly add small amounts blitzing at intervals. The amount of olive oil will vary depending on the size of your handfuls) Season generously with salt and pepper to taste.
Store in an air tight container in the fridge.