Sun Dried Tomato and Kale Pesto
Prep 15m
1 servings
easy
Ingredients
- 1/2 cup walnuts
- 2 kale leaves, stems removed and coarsely chopped (~2 cups packed)
- 1 cup coarsely chopped sun dried tomatoes*
- 1/2 cup chopped basil, lightly packed
- 1 tsp fresh thyme
- 4 cloves garlic, smashed and peeled
- 2 tbsp nutritional yeast or vegan parmesan (optional)
- 1 tsp salt
- freshly ground black pepper
- 1/2 cup olive oil
- 2 tbsp freshly squeezed lemon juice
Instructions
Toast the walnuts on a dry skillet over low heat for about 8-10 minutes until they smell fragrant and are a shade darker. Transfer to a blender or food processor and add the kale, sun dried tomatoes, basil, fresh thyme, garlic, nutritional yeast or vegan parmesan, salt and black pepper. Process until finely chopped.
Add the olive oil and lemon juice and process to form a paste.
Use right away or transfer to the fridge until ready to use.
Recipe from The Curious Chickpea
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