I can’t tell you the amount of times I crave nothing more than some homemade pesto, only to realize how expensive it is to make fresh pesto with pine nuts and fresh basil (unless you grow basil out of your garden).
Given my penchant for pantry-first cooking, my favorite kind of pesto is one made with ingredients that are affordable, accessible, and eco-friendly. Subbing in walnuts for their pricey pine nut counterparts and kale for its cost-prohibitive basil alternative, this flavorful pesto features everyday pantry items for the time-saving chef.
Zesty, creamy, and ever-so pesto-y this savings-focused sauce is the perfect addition to any pasta, patty, or potato dish.
Given my penchant for pantry-first cooking, my favorite kind of pesto is one made with ingredients that are affordable, accessible, and eco-friendly. Subbing in walnuts for their pricey pine nut counterparts and kale for its cost-prohibitive basil alternative, this flavorful pesto features everyday pantry items for the time-saving chef.
Zesty, creamy, and ever-so pesto-y this savings-focused sauce is the perfect addition to any pasta, patty, or potato dish.
YIELDS
1/2 cup
PREP TIME
COOK TIME
TOTAL TIME
- 2 packed cups kale
- 4 tbsp nutritional yeast
- 2 garlic cloves
- 3–4 tbsp olive oil
- 3 tbsp lemon juice
- 1 lemon, zest only
- 1/4 tsp salt
- 1/2 cup walnuts
Directions
1. Wash kale and pat dry. Pulse walnuts and kale until chunky.
2. Add nutritional yeast, garlic, lemon juice, salt, and lemon zest. Pulse until combined.
3. Slowly add the olive oil continuously, pulsing until smooth and well-incorporated.
4. Serve on crackers, pasta, or enjoy with a spoon!
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Photo: Dana Drosdick
