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Ah summer time. The months of endless basil and tomatoes. I think I’ve made at least five batches of pesto so far. I started using this lighter and cheaper version of this summer classic to ease up my waistline and wallet (pine nuts are not cheap!).
I actually used all almonds in one of the versions I tested and it was just as good as using half pine nuts half almonds. Really you can use whatever nuts you have stashed away. Speaking of using whatever you like … you can use whatever herbs or combination of lettuces you like as well. I threw in some kale because I had a huge bag of it that need to be used up.
Why a blender? Because I HATE getting out my food processor. My blender sits on my counter 24/7 so it’s easier to use.
You can use this pesto on sandwiches, on top of pasta, or even use it to dress salads! It’s very versatile.
Here is the recipe:Print
Vegan Homemade Pesto in a Blender
Here is a lighter (and cheaper) version of this summer classic.
- Prep Time: 5 min
- Total Time: 5 min
- 2 cups kale
- 1 cup basil
- 1/4 cup slivered almonds
- 1/4 cup pine nuts (feel free to use all almonds if you don’t have pine nuts around)
- Juice of 1 lemon
- 1 teaspoon salt
- 1/2 cup olive oil
- 1/2 cup vegetable broth
Throw all of the ingredients into a blender and pulse until smooth.
If you would like a richer pesto substitute more oil for the broth.
Here’s one of my favorite pastas that you can use this pesto on: