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Kale Garlic Pesto (with or without oil)

A family favorite topping in our home, this can even be prepared ahead of time and in our Baked Pesto Tofu.

Serving Size:    14-16           Prep Time:   5 minutes         Cook Time:   5 minutes 



  • 1 c. Fresh Basil Leaves
  • 1 c. Kale Leaves
  • 4 TB pine nuts
  • 4 TB Nutritional Yeast
  • 1 tsp garlic powder
  • 2-3 cloves garlic, minced
  • 2 TB lemon juice
  • 1/4 tsp salt (sea salt preferred)
  • 3 TB extra virgin Olive Oil
  • 4 TB Low-Sodium Vegetable Broth
  • Extra TB of water/Vegetable Broth


  1. Blend first eight (8) ingredients until ingredients become like a thick, spreadable paste.
  2. Add TB of oil, while continuously blending
  3. Proceed to add vegetable broth until reaching the desired thickness.
  4. Use immediately by tossing with banza pasta (cook as directed) and add diced tofu (seared/cooked as desired). Store in the refrigerator and use within 7 days. Can be frozen until used, up to 1-2 months.


- Use fresh basil and kale, destemmed
- Walnuts can be substituted for Pine Nuts. 
- Sunflower Oil, ground pumpkin seeds or vegetable broth can substituted for Olive Oil. I have only tried the veggie broth alternative, and it's not as full with flavor, but a great alternative if you're going oil-free.