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Shelby's Vegan Pesto Recipe



2 cups of packed fresh basil leaves
1 cup of kale, roughly chopped
4 tablespoons of shelled walnuts
3 large cloves of garlic
Juice of half a lemon or more if preferred
4 tablespoons of nutritional yeast
1/2 a teaspoon of sea salt
2-3 tablespoons of extra virgin olive oil
3-6 tablespoons of water or more if needed


1. Combine the basil, kale, walnuts, garlic, lemon juice, nutritional yeast, and sea salt in a blender and homogenize on high until a loose paste forms.

2. Add extra virgin olive oil one tablespoon at a time while blending, and scrape down sides as needed. Then add 1 tablespoon of water at a time until desired consistency is reached.

Enjoy this wonderfully aromatic and vegan-friendly pesto sauce over pasta, zucchini noodles, rice, quinoa, or a starchy root vegetable like Yukon gold or sweet potatoes. You can even use it as a dip for vegetables or bread, or as a topping over eggs. It also makes for a nice layer of flavour in any sandwich.

This recipe was inspired by the following:

Easy Vegan Pesto


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