Make this easy vegan kale-basil pesto to aid digestion and boost protection from environmental toxins.
To make this recipe vegan, we are substituting miso paste for the parmesan cheese. Use this pesto as a spread on sandwiches, roasted vegetables or as a sauce for pasta.
- 2 cups raw kale
- 2 cups basil
- 1/2 cup toasted walnuts
- 2 tablespoons white miso paste
- 1/2 teaspoon salt
- 1/2 cup extra virgin olive oil
1. Add kale, basil, toasted walnuts, miso paste, and salt to blender until smooth.
2. As the machine is running, pour olive oil and blend until smooth.
3. Pour pesto into a dish.
MORE FROM NATURAL GOURMET INSTITUTE
5 Fool-Proof Steps for Fluffy Quinoa
Make Really Great Beans from Scratch
31 Healthy (and Tasty) Recipes from the Natural Gourmet Institute
Creamy Sweet Pea Dairy-Free Dressing