Creamy Kale + Avocado Pesto [Dairy-Free/Vegan]

This creamy pesto is made with baby kale, avocado, and sunflower seeds, for a fun, nutrient-loaded version of pesto that’s perfect for tossing with pasta, spreading on sandwiches, or using as a dip!

SAY HELLO TO MY NEW FAVORITE SAUCE.

Alternately titled: the best way to eat a ton of kale without realizing it.

I’ve been slathering this veggie-loaded pesto on egg sandwiches in the morning, tossing it with pasta and roasted broccoli for lunch (omg, so good), and dolloping onto grain bowls and salads with dinner with no signs of stopping anytime soon.

Instead of the traditional pesto that’s made with basil, pine nuts, parm, and lots of olive oil (which I love, btw, not hating on pesto AT ALL!), this one is made with:

tons of baby kale (which isn’t quite as bold and bitter as it’s adult counterpart, and lends a more tame kale flavor to this pesto)

avocado (which makes it nice and thick + creamy)

sunflower seeds (for extra creaminess and nuttiness, and a tiny bit of texture)

lemon juice (for a little tang, to mellow out the flavor of the kale, and to help prevent the avocado from turning this sauce brown)

fresh garlic (for a little bit of heat + flavor)

salt + pepper (hello, duh)

and olive oil (to loosen up the pesto ever so slightly and make it more of a sauce than a dip)

Everything literally gets stuffed into a blender or food processor (these are my faves) and blended until combined. We’re talking pesto in 5 minutes, flat.

The end result? The dreamiest pesto, ever. Like, maybe you should cancel your upcoming date night plans, make a batch of this pesto, and do a date night in with fresh pasta + pesto + roasted veggies + lots of wine and quality time with your special someone.

Yes, let’s do that.

If you make this Creamy Kale + Avocado Pesto, let me know what you think! Leave a comment below, or take a picture of your kale-rific sauce and share it with me on Instagram! I love seeing my recipes in your kitchen!

Creamy Kale + Avocado Pesto [Dairy-Free/Vegan]

Yields: about 1 1/2 cups of pesto

Time: 5 minutes

Ingredients:

• 4 cups baby kale, loosely packed
• 1 large ripe avocado
• 2 Tablespoons fresh lemon juice (from about 1/2 a lemon)
• 1/4 cup raw sunflower seeds
• 2 garlic cloves, peeled
• 1/4 cup extra virgin olive oil
• 1 teaspoon sea salt
• 1/4 teaspoon black pepper

Instructions:

1. Place all ingredients into the bowl of a food processor or high powered blender (cut open the avocado, remove the seed, scoop out the flesh- I think that’s obvious but I’m just saying it so no one gets any wild ideas about tossing a whole avocado into the blender) and blend on high until smooth. If needed, stop and scrape down the sides once or twice to be sure everything is fully combined.
2. Use immediately, or store in an airtight container in the fridge for up to 4 days.

Notes:

Pine nuts, cashews, almonds, or walnuts all work well in place of the sunflower seeds, if you don’t have them or can’t eat them.

If using as a pasta sauce, I recommend reserving 1/2 cup of the water before draining your pasta and drizzling it back in while you toss the pasta with the sauce, as needed, to thin it out a bit.

Be sure to check out my Pantry Staples page to shop for some of my favorite ingredients!

#best kale pesto recipe, #Creamy Kale + Avocado Pesto [Dairy-Free/Vegan], #healthy pesto, #vegan avocado pesto