dairy free kale pesto

dairy free kale pesto

So kale has gained some popularity over the last few years. Rightfully so, as it’s packed with goodness! I had to wonder if a dairy free kale pesto was possible to enjoy all those nutrients without actually eating kale in a salad or sauteing. Often kale is not that popular and you either love it or hate it!

Since we already had a basil pesto recipe and a Thai basil pesto recipe on the blog it was safe to assume that kale could make a great pesto as well, albeit a dairy free one. I’d also recently ordered some ground sumac after Teri, our friend over at No Crumbs Left, had suggested using it so many times on her Instagram stories. Thought the pair could be a great combo and I was not wrong.

Speaking of kale, with the current pandemic I thought it was time to seek out a local CSA to join so I could support a local business and also enjoy some amazing produce. I’d seen Snuck Farms at a local health food store before so decided to look them up.

Happily I found that there were multiple programs to choose from and I could pick up my order at a local smoothie place in their drive thru. Love that! My weekly order always has kale in it, so this amazing new pesto will be on hand often around here.

dairy free kale pesto

Our favorite ingredients used in this recipe!

dairy free KALE PESTO

  • Difficulty: easy
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a dairy free paleo KALE PESTO packed with tang



Credit: backporchpaleo.com

Ingredients

  • 2 cups kale, tightly packed
  • ½ cups Pili Hunters fried pili nuts
  • ¼ cup + 2T avocado oil
  • 2-3 cloves garlic, chopped
  • ¾ tsp Redmond Real Salt
  • 2 tblsp red wine vinegar
  • ½ tsp ground sumac
  • ¼ tsp black pepper
  • juice of half/whole lemon, depending on size

Directions

  1. Remove leafy parts of the kale from the ribs of the leaf (discarding ribs) until you have 2 cups packed leaves. Make sure the blade is in the bottom of the food processor and place kale inside.
  2. Add pili nuts, avocado oil, garlic, salt, red wine vinegar, sumac, black pepper and the juice from half a lemon to start.
  3. Whirl away until all ingredients are fully combined, nuts and garlic are completely pulverized and you have a nice consistency.
  4. Taste adjusting salt and pepper and also add the remaining lemon juice if you want more tang for your taste buds. Whirl again until desired consistency then pour into an airtight container and enjoy on all the things!
  5. Can be stored in the refrigerator for up to two weeks.

3 Comments

  1. Pingback: paleo potatoes air fryer pesto "cream" potato wedges ~ Back Porch Paleo

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