Roasted Red Pepper + Kale Pili Pesto

Roasted Red Pepper + Kale Pili Pesto

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There's nothing better than homemade pesto, well maybe homemade pesto with pili nuts!
Sunday Morning Banana Pancakes created a delectable Roasted Red Pepper + Kale Pili Pesto that goes great with just about everything. Below we share the recipe for the pesto and also a quick pasta lunch that is tasty and filling.
You can check out Sunday Morning Banana Pancakes original blog post HERE.

Roasted Red Pepper & Kale Pili Pesto

    Makes 3 cups
  • 2 cups jarred roasted red peppers with the juice & oil
  • 1 bunch of kale
  • 1/2 cup pili nuts
  • 2 tsp salt
Optional: 1 package tofu noodles fettuccine style sprouts for topping
  • Place all ingredients in a food processor and process until desired consistency is reached.
  • If using a small processor, create pesto in 3 smaller batches


If Making the Pasta Lunch:
  • Prepare tofu noodles according to package directions or boil regular noodles
  • Drain & toss pasta/noodles with 1/2 cup  to 1 cup of prepared pesto
  • Top with 1/3 cup of sprouts
Use remaining pesto within 2-3 days or a week if a thin layer of olive oil is added to the top of the prepared pesto or freeze to use at a later date

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