0 from 18 votes
Vegan Kale and Garlic Scape Pesto
This vegan recipe combines garlic scapes with kale and basil for a mellow and garlicky pesto, perfect for using on pasta or pizza.
Prep Time
5 mins
Total Time
5 mins
Servings: 10
Calories: 102 kcal
Course:
Side Dish
Cuisine:
American
Ingredients
- 4 garlic scapes
- 2 large kale leaves
- 8 basil leaves
- 1/2 cup almonds
- 1 teaspoon salt
- 1/8 cup lemon juice
- 1/4 cup olive oil
Instructions
- Put the kale, garlic scapes and basil in a food processor and pulse until minced.
- Add the almonds and the salt and pulse until the almonds are finely chopped.
- Put the lemon juice and olive oil in a measuring cup. Then turn the food processor on continuously and pour the lemon juice and olive oil in as it runs.
- Store for 1 week in the refrigerator, well covered.
Cup of Yum
Notes
- You can use pine nuts, walnuts or almost any type of nuts you prefer in this recipe.
- This pesto freezes well, freeze in ice cube trays or small containers for later use.
Nutrition Information
Serving
1g
Calories
102kcal
(5%)
Carbohydrates
4g
(1%)
Protein
2g
(4%)
Fat
9g
(14%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
2g
Monounsaturated Fat
6g
Trans Fat
0.001g
Sodium
240mg
(10%)
Potassium
96mg
(3%)
Fiber
1g
(4%)
Sugar
1g
(2%)
Vitamin A
1156IU
(23%)
Vitamin C
14mg
(16%)
Calcium
59mg
(6%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 10Serving
Amount Per Serving
Calories 102
% Daily Value*
| Serving | 1g | |
| Calories | 102kcal | 5% |
| Carbohydrates | 4g | 1% |
| Protein | 2g | 4% |
| Fat | 9g | 14% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 0.001g | 0% |
| Sodium | 240mg | 10% |
| Potassium | 96mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 1156IU | 23% |
| Vitamin C | 14mg | 16% |
| Calcium | 59mg | 6% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.