I’m obsessed with pesto right now. It’s my go-to addition for grains, roasted or steamed vegetables, pizza, and pasta. I love pesto because it’s quick to make in a food processor, endlessly adaptable, and a delicious way to add more greens to your meals.
My latest favorite is Kale Pecan Pesto. Toasted pecans bring a buttery depth, kale adds an earthy bite, and garlic gives it a bright, spicy note. Using pre-washed baby kale keeps this vegan pesto nearly no-prep, which is perfect for busy days.
Use this pesto with roasted sweet potatoes, cauliflower, carrots, or extra greens. It also transforms toast, simple pasta, and leftover grains into satisfying meals. If you want to eat cleaner without spending hours in the kitchen, keep a jar of vegan pesto on hand—it elevates humble ingredients fast.
Do you have a favorite pesto variety?
{the photo above was taken by my friend Sidney Bensimon}
Kale Pecan Pesto Salad
Ingredients
- 1 head cauliflower, florets chopped
- 2 sweet potatoes, cubed
- 2 carrots, chopped
- 3 tbsp grapeseed or canola oil
- 1 tsp sea salt
- 2 cups kale, lacinato or baby kale, for the salad
- ¼ cup toasted pecans, for topping
Pesto
- 6 cups baby kale or lacinato kale
- 1 clove garlic, minced
- ¾ cup toasted pecans
- ¼ cup olive oil
- 2 tbsp lime juice, freshly squeezed
- 1 tsp sea salt
- ½ tsp chili powder
Instructions
Roast Veggies
- Preheat oven to 350°F and line two baking sheets with parchment paper.
- Toss the cauliflower, sweet potatoes, and carrots with oil. Spread them evenly across the baking sheets; if you need two sheets, keep the cauliflower on one and the other vegetables on the second.
- Sprinkle with sea salt and roast for about 40 minutes, until tender.
- Place the 2 cups of reserved kale in a large bowl and set aside.
Pesto
- Place the kale, minced garlic, toasted pecans, lime juice, sea salt, and chili powder in a food processor. Blend until combined.
- With the processor running, pour in the olive oil and continue blending for about 30 seconds, until the pesto is mixed but not completely smooth—some texture is nice.
Assemble
- Toss the roasted vegetables with about half of the pesto in the bowl with the reserved kale.
- Add more pesto to taste. Leftover pesto keeps in the fridge for up to a week.
- Adjust seasoning with more sea salt if needed.
- Serve topped with the toasted pecans.