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Creamy Kale Pesto- made with pecans and vegan sour cream

Updated: May 12, 2022

This is one Mean- Green- Pesto- Cream!

How much do you love pesto?

I love pesto; it's healthy, quick to zap up and can be used in a variety of meals.

This Creamy Kale Pesto is super nutritious, delicious and luxurious.

All you need to do is blend up a big batch of this pesto and save it for adding to a variety of weeknight dinners, to save you time.

In the video below, you can see how I blended up this Creamy pesto, then quickly simmered it on the stove. I added a touch of olive oil and oat milk, then tossed it together with spaghetti for a quick but decadent dinner.

Creamy Kale Pesto


  • 2 large handfuls of Kale (washed and removed from the stems)

  • 1/2 C Olive Oil

  • 1/2 Cup Pecans

  • 3 Tbl Nutritional Yeast

  • 3-4 Garlic Cloves

  • 1 tsp Salt

  • 1 tsp Paprika

  • Squeeze of lemon

  • 1 tsp Agave

  • 1 tsp Parsley Flakes

  • 1/2 Cup Vegan Sour Cream


  1. Add all igredients except the sour cream to a food processor or blender, then pulse until everything is combined and finely minced.

  2. Add the sour cream and blend again until combined and creamy.

  3. You can store this pesto in a glass jar or airtight container for up to 1 week in the refrigerator. Or you can store in the freezer for up to 6 months.

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