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A jar of homemade vegan pesto made with a mixture of basil and kale

Basil Pesto

Prep time: 5 mins
Cook time: 5 mins
Total time: 10 mins
Yield: 1.5 cups

Description

Buying basil to make pesto is pricy, which is why we suggest using a cup of massaged kale as part of the mix. Using the kale means you don’t need as much basil, and yet the pesto loses none of its basil flavor. If you grow basil and have lots to spare, add an extra cup of basil in place of the kale.

Ingredients

  • 1/2 cup each: pine nuts and pecorino Romano cheese (or vegan parmesan cheese)
  • 3 cloves garlic
  • 3/4 cup olive oil
  • 2 cups packed basil leaves
  • 1 cup massaged kale
  • Salt and ground black pepper

Instructions

  • Toast pine nuts in a small skillet over medium-low heat, shaking frequently, until lightly brown, 3 to 4 minutes. Transfer to a food processor, along with cheese and garlic; process until finely ground. Add oil, basil and kale; process to paste consistency. Taste and adjust seasonings, including salt and pepper to taste. Can be covered and refrigerated a couple of weeks or more.