Need a quick lunch or dinner idea? Try this hearty, creamy vegan kale pesto recipe. It takes only five minutes, from start to finish.
What I love about this vegan kale pesto is how versatile it is. On days when pasta feels a bit heavy, I like to spread this pesto on toast. I also use it as a dip when I feel like snacking! So don’t forget to make spare servings for those peckish nights.
For storage, cover the pesto with a plastic film and keep it in the refrigerator for up to 5 days. You can freeze it for up to 1 month, but I recommend you divide it into portions before freezing. When you’re ready to eat, simply use a microwave oven to defrost to your desired temperature.