Low Sodium Homemade Kale Pesto

Brighten up your meals with this vibrant and heart-healthy Low Sodium Homemade Kale Pesto, a flavorful twist on the classic sauce. Packed with nutrient-dense fresh kale and basil, this recipe swaps traditional Parmesan for savory nutritional yeast, making it both low in sodium and completely vegan. Toasted walnuts add a rich, nutty depth, while a splash of lemon juice brings a zesty freshness to the mix. Ready in just 15 minutes with no cooking required, this easy kale pesto is perfect for busy weeknights. Use it to elevate your favorite pasta dishes, spread it on sandwiches, or serve it as a wholesome dip for fresh veggies. With wholesome ingredients and no added salt, it’s the ultimate guilt-free flavor booster for your table.

Nutriscore Rating: 76/100

Prep Time:15 mins

Cook Time:0 mins

Total Time:15 mins

Servings: 6

Ingredients

• 2 cups Fresh kale leaves
• 1 cup Fresh basil leaves
• 0.5 cup Walnuts
• 2 Garlic cloves
• 2 tablespoons Lemon juice
• 3 tablespoons Nutritional yeast
• 0.5 cup Olive oil
• 0.25 teaspoon Black pepper

Directions

Step 1

Begin by washing the kale and basil leaves thoroughly under cold water to remove any dirt.

Step 2

Remove the kale leaves from the tough stems. Roughly chop the kale and basil leaves and set aside.

Step 3

In a dry skillet over medium heat, toast the walnuts for about 3-4 minutes, stirring frequently to prevent burning. Remove from heat and allow to cool slightly.

Step 4

Peel the garlic cloves and roughly chop them.

Step 5

In a food processor, combine the chopped kale, basil, toasted walnuts, chopped garlic, lemon juice, and nutritional yeast.

Step 6

Pulse the ingredients a few times to start breaking them down.

Step 7

With the food processor running, slowly drizzle in the olive oil. Continue processing until the mixture is smooth and well combined.

Step 8

Scrape down the sides of the bowl as needed to ensure even blending.

Step 9

Season the pesto with black pepper, and pulse a few more times to incorporate.

Step 10

Taste the pesto and adjust the seasoning if necessary. If the pesto is too thick, you may add a tablespoon of water at a time to reach your desired consistency.

Step 11

Transfer the pesto to an airtight container. It can be refrigerated for up to a week or frozen for up to 3 months.

Step 12

Serve over pasta, as a spread on sandwiches, or as a dip for fresh vegetables.

Nutrition Facts

Serving size	(507.6g)

Amount per serving	% Daily Value*
Calories	1615.8

Total Fat 153.7g	0%
Saturated Fat 21.5g	0%
Polyunsaturated Fat 38.9g
Cholesterol 0mg	0%
Sodium 136.0mg	0%
Total Carbohydrate 43.3g	0%
Dietary Fiber 18.5g	0%
Total Sugars 4.3g
Protein 30.9g	0%

Vitamin D 0IU	0%
Calcium 503.8mg	0%
Iron 8.9mg	0%
Potassium 2007.9mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 82.3%

Protein: 7.4%

Carbs: 10.3%