This images looks into a glass jar filled with pesto. The jar sits on a white counter scattered with almonds. Recipe
GF Gluten-Free DF Dairy-Free V Vegan VG Vegetarian

Vegan Almond Kale Pesto

Vegan Almond Kale Pesto is a quick 5 minute recipe perfect for pasta, bread, and crackers! You’ll be spreading this pesto on everything!

Prep: 5 minCook: 0 minTotal: 5 min
Servings: 1 cup 1x


  • 2 cups kale, de-stemmed and roughly chopped
  • 1/2 cup raw almonds
  • 1/2 cup extra virgin olive oil
  • 1/4 cup nutritional yeast
  • 2 cloves garlic
  • 1/2 teaspoon salt
  • 2 tablespoons water (as needed to thin out the pesto)


  1. Place the kale, almonds, oil, nutritional yeast, garlic, and salt in a food processor. 
  2. Turn on the food processor and process until chopped up. Take breaks to scrape down the sides as needed. 
  3. If you food processor needs help bringing the pesto together, add some water, one tablespoon at a time, as needed. 
  4. Transfer to a jar and keep in the fridge for about 1 week. 

Nutrition Info:

  • Serving Size: 2 tablespoons
  • Calories: 169
  • Sugar: 0.3g
  • Sodium: 158mg
  • Fat: 15.9g
  • Saturated Fat: 2.1
  • Unsaturated Fat: 0g
  • Trans Fat: 0g
  • Carbohydrates: 5.6g
  • Fiber: 2.3g
  • Protein: 4.1g
  • Cholesterol: 0mg
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