Plant-Based Garden Pesto

Updated: Aug 5, 2018

The garden is prolific with basil, kale and tomatoes! This calls for a deliciously fresh bowl of pasta...

Makes enough pesto for a pound of pasta


  • 1.5 cups basil

  • 1/2 cup kale

  • 1/2 cup walnuts

  • 4 garlic cloves

  • 3 tbsp nutritional yeast "nooch"

  • 1 avocado (optional: 1/2 cup olive oil)

  • Squeeze of fresh lemon juice

  • 1-2 tsp salt

  • Freshly cracked black pepper

  • 1 lb of pasta


  1. Add all ingredients (except pasta) to a food processor and process until smooth, stopping to scrape down the sides and mix all ingredients well

  2. Meanwhile, cook pasta according to package instructions

  3. Drain pasta, reserving some of the liquid

  4. Mix pesto with warm pasta, adding pasta liquid if pesto is too dry

  5. Heat through and top with hot peppers, more freshly cracked black pepper or a delicious olive oil

I topped this with sautéed cherry tomatoes and roughly chopped olives and it was perfect. Bon appetit!

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