This vegan pesto recipe uses pecans instead of pine nuts, kale instead of basil and eliminates the parmesan cheese altogether, making it a cheaper and healthier alternative to traditional pesto. It goes wonderfully with fresh linguine or in wraps and sandwiches.
2 large handfuls of kale (stems removed)
1 large handful of pecans
2/3 cup olive oil
1 small handful of parsely or basil
2 cloves garlic, crushed through a garlic press
2 pinches of sea salt
Freshly ground black pepper, to taste
1) Place kale in a blender – it should fill about half the blender.
2) Throw in the pecans, olive oil, parsely, garlic, salt and pepper and blend until smooth. You may need to stop the blender and stir the contents a few times so it blends evenly.
Tip: You may want to use more or less olive oil, depending on how thick you want your sauce.