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