Ingredients
Directions
Roast the hazelnuts to remove the skins: Preheat the oven to 325 degrees F.
Place the hazelnuts on a baking sheet. Roast for 10–12 minutes until they’re aromatic.
Remove from the oven and let cool before removing the skins. Transfer to a large kitchen towel and use your hands to roll the nuts around and remove most of the skins. Or, alternatively, simply roll them individually between your (clean) hands to remove the skins. You’ll want to remove as much of the skins as possible because it helps with the creaminess of the pesto, but it doesn’t have to be perfect.
Once the skins are removed, add the hazelnuts, kale leaves, basil, nutritional yeast, and garlic to a food processor. Blend until smooth.
Add the avocado, lemon juice, 2 tablespoons of water, and salt, pepper, and red pepper flakes, if using.
Blend again until smooth. Add more water, if needed, one tablespoon at a time until you achieve the desired consistency.
Taste for additional ingredients of your choice (lemon, nutritional yeast, salt, or basil).
Chef's Notes
Substitutions
In place of fresh garlic use ½ teaspoon of garlic powder.
In place of kale use organic spinach or collards.
In place of nutritional yeast, use 1 tablespoon of mellow organic yellow chickpea miso.
Prep Ahead
Roast the nuts and remove the skins ahead of time and store in an airtight container in the refrigerator for up to two weeks before making this recipe.
Nut-free
In place of hazelnuts use sunflower seeds or hemp seeds.
How to use the spread
Make extra to use it as a pasta sauce. You may need to add more water or vegetable broth to create a thinner consistency to use as a sauce.
Mix in with spaghetti squash and other vegetables.
Spread it on sweet potato toast.
Spread it on whole grain bread with freshly baked garlic.
Use it as a grain bowl topping.
Use it as a vegetable dip.
Spread it on roasted vegetables.
Use it as a topping for grilled tofu or tempeh.
Storage
Store leftovers in an airtight container in the refrigerator for up to 5 days.
Ingredients
Directions
Roast the hazelnuts to remove the skins: Preheat the oven to 325 degrees F.
Place the hazelnuts on a baking sheet. Roast for 10–12 minutes until they’re aromatic.
Remove from the oven and let cool before removing the skins. Transfer to a large kitchen towel and use your hands to roll the nuts around and remove most of the skins. Or, alternatively, simply roll them individually between your (clean) hands to remove the skins. You’ll want to remove as much of the skins as possible because it helps with the creaminess of the pesto, but it doesn’t have to be perfect.
Once the skins are removed, add the hazelnuts, kale leaves, basil, nutritional yeast, and garlic to a food processor. Blend until smooth.
Add the avocado, lemon juice, 2 tablespoons of water, and salt, pepper, and red pepper flakes, if using.
Blend again until smooth. Add more water, if needed, one tablespoon at a time until you achieve the desired consistency.
Taste for additional ingredients of your choice (lemon, nutritional yeast, salt, or basil).
