Kale Pesto


It feels like everyone has gone kale crazy in the last few years. And why not? It is one of the most nutrient dense foods in the world! It’s also zero calories and zero fat so whether you love it (which I do!) or would rather leave it, you can’t deny it’s one of the healthiest foods on the planet. This beautiful red kale was in my veg box last week




I way prefer this raw, dairy free pesto to ‘normal’ pesto. It’s fresher tasting and feels like it’s doing you the world of good when eating it. It’s also a great way of eating your greens without having to chow down a whole bag of kale. The brazil and almonds give you that much needed protein and healthy fat portion. Win, win.

Stir it through some pasta, spread it on some bread to make bruschetta, or enjoy it as a dip.





250g   Kale

50g     Brazil nuts

50g     Almonds

2          Garlic cloves

2          Lemons (zest of one, juice of two)

150ml Olive oil

A bunch of parsley

Salt and Pepper


  1. Pick the kale of its stalks. Place all the ingredients, except the olive oil, in a food processer and pulse until nuts and kale have broken down. Add the olive oil and pulse again. You might want to add more olive oil to reach the consistency you want.


2 responses to “Kale Pesto

  1. This is the most delicious pesto I’ve ever had. It maintains its emerald color with no apparent oxidation. I’m a Lacto-Fan, so I include grated Parmesan or, if I’m adventurous, a nice aged Pecorino Romano. Be advised, though, no pesto will keep long after the cheese is added. In my house, it has never lasted long enough for this to be a problem!

    • Thanks William! I loooove the colour, so vibrant. It also feels like it’s doing you the world of good when eating it 🙂

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