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.
5-Minute Vegan Lemon Kale Pesto (Budget-Friendly)
- 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
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