top of page

Kale Pesto

  • Prep Time: 10 minutes

  • Total Time: 10 minutes

  • Yield: 12 servings


  • 2 packed cups kale, stems removed & chopped

  • 2 packed cups basil, including stems

  • 1 medium garlic clove

  • 3/4 tsp Himalayan pink salt

  • 1 tbsp lemon juice

  • 3/4 cup pine nuts or walnuts or pumpkin seeds

  • 1/2 cup olive oil, extra virgin


  1. In a food processor, add all ingredients, except olive oil. Process on High for a few minutes, pausing and scraping the walls.

  2. With food processor running on High, slowly pour olive oil and let processor run for a few minutes to make sauce fluffy and creamy. Transfer to a glass jar.

Store: Refrigerate in an airtight container for up to a few weeks.



bottom of page