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Homemade Kale Pesto

This simple and versatile recipe will have you eating your greens without a fuss. It can be whizzed up in a flash and is full of flavour. This green pesto is vegan and paleo friendly and will add punch to any dish.

If I'm completely honest I've never been a fan of kale. I would find it, well, too "green" if that makes any sense. Too green and bitter. It was one of those green bunches I would buy with great intention only to watch it wilt as I tried to figure out a tasty way to use it up.


Kale pesto enter the room.

Ever since experimenting with this pesto it has become a regular recipe I whip up. I keep a batch in the fridge ready to add extra flavour to any meal throughout the week. It's simply a different take on the traditional basil pesto. I love it because kale is a super-food packed with nutrition and it's an easy to way to get in a little extra green.


Kale contains a powerful punch of phytonutrients. It is high in chlorophyll, beneficial for inflammation and aids in liver detoxification.


How do you use kale pesto?

Just as you would any other pesto...


  • As a dip or spread with crackers

  • I love to dollop some over a delicious homemade pizza (YUM)

  • With a stir fry or salad

  • Use as a sauce over pasta (or zucchini noodles)

  • Add some extra goodness to your roasted vegetables

  • Over scrambled eggs or omelette/frittata

  • Served with fish or chicken


Homemade Kale Pesto


Ingredients

  • 3 cups kale

  • 1 cup cashews

  • 1/4 cup olive oil

  • 2 tbsp nutritional yeast flakes

  • 2 tbsp lemon juice

  • 2 garlic cloves

  • 1/2 tsp. salt


Method

  1. Throw all ingredients into a food processor and blend into desired consistency.

  2. Store in an airtight container in the fridge. Will keep for approximately one week.

If you have any questions or comments I would love to help you out. Or if you make this recipe I would love to hear how it went!


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© brightsidefarmnoosa by Rebecca Elyse

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