A few weeks ago, I created a healthier version of pesto that makes me super happy. Normally, pesto is made from pine nuts, olive oil, basil, garlic, and parmesan. It’s delicious, but not exactly vegan, so vegans have been substituting the parmesan with everything from tofu to nutritional yeast for years.
But I wanted to take it a step further and do something healthier. So, here’s what I came up with!
- 6 cups of kale and spinach mixture (I get a bag mix but if you can’t find it, do 3 cups of kale and 3 of spinach)
- Garlic salt and pepper to taste
- 2 tsp thyme
- 2 tsp cilantro
- 1 serving of almonds, about 28 grams
- 1 serving of my parmesan, which you can read here
- 6 tablespoons of olive oil (you can add more if you want it more runny)
Side Note: Why almonds though? Because you’d be surprised at the amount of calories you save from using them instead of pine nuts. AND, by using vegan parm, you save even more.
- In a food processor, add in the spinach and kale mixture, the garlic salt and black pepper, the vegan parmesan, thyme and cilantro.
- Pulse the processor to make a fine grain mixture (see main feature image above).
- Add in olive oil and shred again. Your objective is to make sure it’s all a smooth mixture. I didn’t want it to be too runny, personally, mainly because olive oil is high in calories, but you can add more if desired.
- Finally, add in almonds, whole is fine, and pulse the processor until they’re small pieces.
Yields 4 servings of pesto. Store in tight-sealed container in the fridge for up to a week.
Psst! Not sure what to do with pesto other than pasta? Try it in my veggie loaf!