Did you ever go to the store to look for pesto sauce in a jar, only to be disappointed by the amount of cheese and oil in it? Ugh. Courtesy of the “Give Peas a Chance” videos by “Mind Your Peas and Cukes” Productions, you now can watch chef Claire Peters makes an easy whole food, gluten-free and plant-based version!

This recipe is a crowd-pleaser and can be stirred into pasta or spread on your next sandwich … you just can’t miss when you’re talking about pesto!

We wrote the ingredients down for you so you don’t have to have a notebook. Or a pen. Or a memory. You’re welcome!

1 clove garlic

1.5 C pistachios (other nuts can also be used, but Claire prefers pistachios)

3 T nutritional Yeast

8 kale leaves

8 oz. basil

1/4 C lemon juice

Salt and pepper to taste

Put garlic in food processor and mince. Add pistachios and process until very fine, add nutritional yeast and salt to taste.

Add basil and lemon juice, and process until basil is finely chopped. Rip up kale leaves and add to processor. Blend in, adding more lemon juice if needed. Taste and add fresh pepper if desired.


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