Easy Vegan Pesto with Basil, Walnut and Kale

With fresh basil and kale, ripe cherry tomatoes, and crisp asparagus, this Easy Vegan Pesto recipe is basically spring in a bowl. And such a refreshing change from tomato-based pasta sauces!

Ingredients

spiral noodles nutritional yeast cherry tomatoes asparagus kale walnuts

basil garlic onion olive oil water salt

Step 1:

Cook your noodles according to the package directions. When you drain the noodles, reserve a cup or two of the water to add to the pasta.

Instructions

┬ęKirsten Nunez

In a large skillet, add your onion, walnuts, and 2/3 of the minced garlic, and cook until the onions are softened. Then add kale and basil, and cook until the greens are just starting to wilt.

Step 2:

Remove from the pan and blend in a food processor. Put the pan back on the stove and add asparagus and garlic and cook until the asparagus is softened but still has a bit of a crisp to it.

Step 3:

Add water, salt, and nutritional yeast to the food processor with the cooked greens. Once your asparagus and pasta noodles are ready, combine all ingredients in a large bowl.

Step 4:

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