Rich Kale Pesto Sauce


  • 1/4 – 1/2 c. chopped walnuts
  • 1 1/2 – 2 tsp. Himalayan sea salt
  • 1/2 lb. kale, stems removed, coarsely chopped
  • 2 cloves garlic, minced
  • 1/2 c. olive oil
  • 1/2 c. soy sour cream
  • 1/2 c. vegan parmesan cheese
  • 1/2 tsp. herbal seasoning
  • dash cayenne pepper
  • pre-baked whole grain pizza crust
  • vegetables and toppings of choice


  1. Steam prepared kale in a little water. Toast walnuts in a dry skillet. Place kale and walnuts in food processor and pulse.
  2. Add remaining ingredients and process until well mixed. Stir in sautéed vegetables, like red onion and yellow bell pepper, if you like.
  3. Spread over whole grain pizza crust and top with sliced tomatoes, mushrooms, etc., according to choice.
  4. Bake at 350 degrees for 8 – 10 minutes. Serve hot.
Browse Cook(s): Holmes Sisters
Browse Theme(s): Entrees Lunch or Dinner

All the recipes featured on this site are from the cooking programs on 3ABN; most are from the 3ABN Today cooking segments. All recipes are dairy-free vegetarian; vegetarian cookbooks are available from our store, as well as vegetarian cooking DVDs.