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–+ servings
Jar of vegan pesto next to pesto-covered bow tie pasta.

Midwest Pesto

A dairy-free, homegrown-inspired basil-kale pesto that's richer and more interesting than anything from a jar. Nutritional yeast brings the cheesy flavor, pine nuts keep it subtle, and it makes everything better: pasta, sandwiches, whatever needs a lift. Life with this pesto is the best-o.
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Prep Time 5 minutes
Cook Time 2 minutes
Total Time 7 minutes
Servings: 4 servings
Course: Side
Cuisine: Italian
Calories: 198
Ingredients Equipment Method Nutrition Video Notes

Ingredients
  

  • 2 cup kale
  • 1/2 cup fresh basil leaves
  • 2 garlic cloves peeled
  • 1/4 cup olive oil
  • 1 tablespoon nutritional yeast
  • 1/4 cup pine nuts
  • salt and pepper to taste

Equipment

  • Vitamix

Method
 

  1. Add all ingredients to the Vitamix in the order listed.
  2. Blend on medium speed for 60–90 seconds, using the tamper to push ingredients from the corners into the blade.
  3. Taste, adjust seasoning, and transfer to a bowl or storage container. Leave some texture — you don't want it totally smooth.

Nutrition

Calories: 198kcalCarbohydrates: 5gProtein: 4gFat: 19gSaturated Fat: 2gSodium: 152mgPotassium: 218mgFiber: 1gVitamin A: 143IUVitamin C: 22mgCalcium: 62mgIron: 1.4mg

Video

Notes

Walnuts work in place of pine nuts. Spinach or any dark leafy green can sub for kale. Measurements are approximate — aim for at least a 1:1 ratio of greens to basil. Keeps for up to a week in an airtight container in the fridge.

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