Greener pesto {vegan & gluten free}

Greener pesto {vegan & gluten free}

I'm really excited to share this recipe for greener pesto with you! It's been one of my absolute favourite sauces for (gluten free) gnocchi these days, especially as the heatwave is still going strong here in London. No-cook sauces are definitely a must for quick summertime meals when the thought of standing over a pot of simmering arrabiata sauce seems like the worst possible thing in the world.  

Greener pesto | Beloved Kitchen
Greener pesto | Beloved Kitchen
Greener pesto | Beloved Kitchen

Why 'greener' pesto, you ask? Well, let's get right into it! I wanted to create a pesto recipe with a bit of a nutritional boost, so I'm sure you can guess what this kale-loving girl did - that's right, I added kale to this pesto! Besides kale, I also opted to make this pesto fully plant-based by substituting the traditional Parmesan cheese for toasted almond flakes and nutritional yeast. I've also thrown in some lemon juice and lemon zest to keep the whole thing really fresh-tasting, making this the perfect uplifting summertime pesto.

Greener pesto | Beloved Kitchen
Greener pesto | Beloved Kitchen
Greener pesto | Beloved Kitchen

You can use this pesto in lots of different ways - my favourite is to fold it into cooked gluten free gnocchi topped with some chopped cherry tomatoes. You can also use it as a spread for a wrap or a sandwich, mix it into scrambled eggs or top a caprese salad with it. You've got options! So what are you waiting for? Get out there and make this greener pesto for a summertime dinner this week - I guarantee you won't regret it!

-xo KA

Greener pesto {vegan & gluten free}

This is my greener take on pesto, made with basil, dino kale, nutritional yeast, toasted almonds, olive oil, and lemon. Perfect for quick summertime dinners on pasta, as a spread on sandwiches, mixed into eggs or as a topping for a caprese salad. 

Ingredients:

  • 25 g | 1/4 cup packed basil
  • 3 large cavolo nero/dino kale leaves, main stem removed and leaves roughly chopped
  • 1-2 garlic cloves (use 1 small clove or less if you are sensitive to raw garlic)
  • 1/4 cup toasted flaked almonds
  • Lemon zest from 1 lemon
  • Lemon juice from 1/2 lemon
  • 3 tbsp nutritional yeast
  • 1 tsp sea salt flakes
  • Freshly ground pepper, to taste
  • 1/4 cup extra virgin olive oil

Method:

Add basil, cavolo nero, garlic, flaked almonds, lemon zest, lemon juice, nutritional yeast, sea salt flakes and ground pepper to a food processor. Pulse until all ingredients are finely chopped. Drizzle in the olive oil while processing, until a smooth paste is formed. Taste and adjust seasonings if required, by adding more sea salt or lemon juice. 

Makes approx. 250 mL or 1 small jar of pesto - enough for 4-6 servings of pasta.

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