Creamy Kale Pesto Sauce Recipe Vegan Paleo Plant-Based


My food goal right ought to be simple: eat real food, eat more vegetables, self-diagnose food sensitivities causing problems in my body. In addition, I want that real food to taste good, and eventually, I want it to taste so good, I can serve it to normal people who don’t eat strange things like me.

This recipe falls in the five or six things I’m cooking these days, which meets all those qualifications.

I begin with homemade almond milk. Store-bought almond milk has questionable ingredients, no fat or protein, and I’m reacting to various pre-made ingredients. I make my almond milk with raw almonds and purified water. It’s easy, quick, and about 100 times more delicious than store-bought.

Next comes the pesto sauce (from Pinch of Yum). Note: I only use 1 Tbsp fresh lemon or lime juice, not the entire fruit as the recipe calls for. This recipe has held up well for me, with many variations. In place of the kale, I’ve subbed basil, cilantro, parsley, spinach, in place of kale. In place of almonds, I’ve subbed pine nuts, walnuts, and I have a hankering to attempt it with pepitas.  I also usually set aside some of the pesto to spread over cauliflower pizza crust!

Lastly, I make the creamy pesto sauce like this:

1 cup almond milk
1 Tbsp thickener of choice (sweet rice flour, cornstarch, arrowroot powder, etc.)

Cook over low / medium heat until thickened. Remove from heat. Stir in 1/2 cup pesto.

To keep it plant-based, serve over top of roasted vegetables, cooked spaghetti squash, or spiralized vegetable noodles (Shown in the photo is my favorite mix of zucchini, summer squash, and onion, sauteed in olive oil, along with baked spaghetti squash, for a nice variety of texture and flavor).

Oh, and a tip on cooking the spaghetti squash. Stab several holes in it with a sharp knife. Set it on a baking sheet. Cook at 400 degrees for around one hour, or until you can easily smoosh it with your hand (using a hot pad). Easy PEASY.