Easy Vegan Kale Pesto Recipe (2024)

FAQs

How do you get the bitterness out of kale pesto? ›

Try a spoonful of the sauce and add more salt, pepper, lemon juice, and/or nutritional yeast, as desired. If the kale pesto tastes bitter, add 1/4 teaspoon maple syrup or honey to balance it.

Combine kale, basil, walnuts, 1/4 cup oil, garlic, and salt in a food processor; process until a finely chopped paste forms, about 30 seconds, stopping to scrape down sides as needed. Transfer to a medium bowl. Stir in lemon zest and juice and remaining 1/2 cup oil until combined.

Use it as a topping for roasted or baked potatoes. Spread it on sandwiches. Pesto's creamy texture and earthy taste make it the perfect condiment for your favorite panini or a vegan grilled cheese sandwich made with Trader Joe's Vegan Brioche. Drizzle it on pizza.

With the rise of plant-based eating, more and more vegan pestos are hitting the market, some of which taste surprisingly like the real thing. Rather than simply omitting the cheese, they often contain tofu or nutritional yeast, which naturally has a cheesy, umami flavour and is packed full of vitamins.

Much like in onions and garlic, kale's bitterness is only formed when the vegetable is sliced, chopped, massaged, or chewed. When cells in a leaf of kale are intact, an enzyme called myrosinase and sulfur-containing compound glucosinolate are separated from one another.

The foods that help reduce bitterness are: Salt while cooking and/or while eating (like on bitter salad greens) Sweet or Spicy. Sour or Acids like lemon or vinegar.

How long does it last? Kale pesto will last in a sealed container, such as a mason jar, in the refrigerator for 1-2 weeks.

Because its ingredients include olive oil, nuts, and cheese, pesto can be high in calories and fat. However, the fat is primarily unsaturated and may have heart health benefits. Pesto is also full of antioxidants that can help protect your cells from damage.

Most pesto is not considered vegan for the sole reason that basic recipes call for some kind of hard cheese like Parmesan or pecorino, which is not suitable for vegans. Some authentic Parmesan is even made using rennet, an enzyme found in the lining of a goat or calf's stomach.

We upcycle carrot greens from sustainable farms to add to our pesto. Carrot greens have flavor similar to parsley and taste delicious when combined with basil in pesto. Please refrigerate after opening and consume within three to four weeks of opening as the sauces do not contain preservatives.

How long does vegan pesto last in the fridge? ›

How long does vegan pesto last? Fresh pesto will store well in a sealed container in the refrigerator for up to 1 week. Keep a layer of plastic wrap pressed directly onto the top of the pesto so it doesn't brown.

Its scarcity, plus the fact that the plants are picked roots, soil, and all to ensure that only juvenile leaves make it into pesto, makes it extraordinarily expensive and something that only premium, artisan pesto makers can justify using.

Cashews. Cashews resemble pine nuts in color, texture and mild sweetness, and can be used as a substitute in just about any recipe. Stick to unsalted versions (roasted or raw varieties both work), and toast them to provide extra depth of flavor.

“I just find that sweet white miso is the best substitute for Parmesan.” Miso Master is her brand of choice because of its mild flavor and aerated texture, which keeps the sauce light and creamy. “You get a little sweetness and a ton of umami,” she says.

Pineapple. My secret to taming the flavor of the raw kale and making it nearly imperceptible! Anytime I add pineapple to a green smoothie, it completely smooths and offsets the taste of the greens. As a bonus, pineapple also offers a variety of vitamins and minerals.

Additionally, overcooking kale can cause it to become mushy and lose its texture, making it less enjoyable to eat. Another reason why kale can taste bad when cooked is that it contains sulfur compounds that are released when it is cooked. These compounds can create a bitter taste that some people find unpleasant.

However, the bitterness of kale can be reduced by cooking it. Cooking kale causes glucosinolates to break down further and can help to reduce its bitter taste. Steaming, sautéing, or roasting kale are all popular cooking methods that can help to make it more palatable.

Balance the flavors: Kale has a strong flavor, so try pairing it with strong-flavored ingredients like berries, bananas, or nut butter to balance out the taste. You can also try adding sweeteners like honey or maple syrup to make the smoothie more palatable.