Homemade Vegan Kale Pesto

JOIN MY YOUTUBE COMMUNITY ► https://goo.gl/KjZ5cm Hey there! This episode of Bianca's Kitchen features my homemade vegan kale pesto. Vegan Italian food is super popular, just look at how successful cookbooks like „Chloe's Vegan Italian Kitchen“ by chef Chloe Coscarelli are! Italian dishes are great for hosting guests, and my pesto is ideal for making bigger batches that you store in your freezer.

This Italian pasta sauce is plant based, dairy free and lactose free. It is easy to make, you can use straight or curly kale. You will need a high speed blender like Omniblend, Cuisinart or Vitamix or a food processor. The blender shown in the video is an Omniblend V (https://omniblenders.com). In order to achieve the cheesy flavor that Italian pesto is known for, my recipe uses nutritional yeast a.k.a. nooch. It is available at many local health food stores, i.e. Whole Foods, and from many online stores, for example iherb: https://bit.ly/3o4ZTlX. Nutritional yeast is a source of fiber, vitamins (oftentimes it is fortified with B vitamins) and minerals. This vegan kale pesto can be served with any Italian pasta you like. My favorites include spaghetti, linguine, penne, farfalle and rotini. I consciously made this a sunflower seed recipe. This video explains why I don't use cashew nuts and don't give advice on using them: https://youtu.be/iq5-jDre-2E. Also, check out this article: https://www.dailymail.co.uk/news/arti... LIKE THIS VIDEO? YOUR THUMBS UP IS APPRECIATED! THANK YOU!!! // VEGAN KALE PESTO // ● 3.2 oz (90g) kale ● 1 cup water* ● 1 cup olive or sunflower seed oil* * for an oilier version, use 0.5 cup water and 1.5 cup oil! ● 1 cup sunflower seeds ● 1 cup nutritional yeast ● 2 tablespoons lemon/lime juice ● 2 tbsp dried Italian herbs (or 1 cup fresh, chopped) ● 1 tbsp garlic powder (or 2 cloves) ● 0.5 teaspoon black pepper Method: Fill the water, the oil, the lemon or lime juice, the salt, the pepper, the herbs and the garlic (powder) into your high speed blender or food processor. Mix on highest speed until everything is incorporated. Add the sunflower seeds in portions. When incorporated, add the nutritional yeast. Finally, add the kale in portions and blend until the mass is smooth and without lumps. Keep this vegan kale pesto in the fridge for up to three days or freeze it in portions. Enjoy! // RECIPES MENTIONED IN THIS VIDEO // ● Vegan Bolognese (Oil Free): https://youtu.be/hq_D0tNuD6Y ● Air Fryer Antipasti: https://youtu.be/h5yvuLrT7RU // CONNECT WITH BIANCA'S KITCHEN // ● Blogspot ► http://www.biancaskitchn.blogspot.com ● Facebook ► http://www.facebook.com/BiancasKitchn ● Instagram ► http://www.instagram.com/BiancasKitchn ● Twitter ► http://www.twitter.com/BiancasKitchen ● Pinterest ► http://www.pinterest.com/BiancasKitchn COPYRIGHT INFO: This video is my intellectual property and is NOT published under the Creative Commons license. Unless you have written permission by Bianca's Kitchen, you DON'T have the right to use this video or parts of it on YouTube or any other website or app. Music: „Oh My“ by Patrick Patrikios, YouTube Audio Library #vegan #veganpesto #veganrecipe #vegans #vegansworldwide #veganlifestyle #plantbased #veganitalian #kalelovers #plantstrong #veganyoutuber #whatveganslove #veganideas #veganfood #lovekale #vegancooking #kaleislife #veganrecipes #vegano #vegansk #veganer #vegetalien #veganfoods #kale #kalepesto #veganprotein