Kale Pepper Pesto

High in antioxidant Kale and anti-inflammatory garlic and Bell peppers. This pesto contains no nuts or dairy.

Print Recipe Pin Recipe

Prep Time 18

Course: Side Dish

Cuisine: Mediterranean

1 cup Kale leaves Massage the Kale with seal salt and lemon juice to soften.
1 cup Basil leaves
1 Small Bell pepper Roughly chop
2 tsp Nutritional Yeast flakes This is a non-dairy replacement for Parmesan or Pecorino (dairy).
4 cloves Garlic
1 tbsp Lemon juice Freshly squeezed.
1/2 cup Olive Oil Extra Virgin
1 tsp Sea salt
1 tsp Black pepper

Food processor If you don't have a food processor, use a pestle and mortar to grind and mix by hand.

Place the dry ingredients into the food processor except the olive oil.
Pulse to chop the peppers and leaves until they are fine, then process on normal speed.
Now start pouring in the olive oil through the feeder and blend until you have a saucy consistency.
Next add in the lemon juice and blend until the pesto is well combined and creamy.
Pour into a bowl and set aside.

Cook's notes:

This pesto is great for spreading onto gluten-free bread or seeded crackers.

Will keep in the fridge for 4-5 days.

If you love cooking raw food dishes, you'll love this salad builder tool.