Kale Pesto

Gluten-Free / Vegetarian

By Raisa C. and Michelle S. Nutrition Team

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This easy-to-make creamy and nutty kale pesto is perfect for vegetarians and can infuse any dish with a zest of natural, homemade flavor!

  • Total Time
    20 min

  • Difficulty Level

  • Serves

  • Overnight



  • 2/3 cup of toasted walnuts
  • 3 packed cups of raw kale
  • 2 packed cups of basil
  • 3/4 cup of grated parmesan
  • 5 tbsp of vegetable broth, you may not need it all
  • 1 tsp of salt, more if desired ✓
  • 5 cloves of garlic, pressed or finely diced
  • 2 tsp of lemon juice
  • 2 tbsp of olive oil

✓ Available for purchase below


  1. Toast walnuts in the oven around 350°F, for 8-12 minutes or until they a dark brown.
  2. In a food processor or high speed blender, add walnuts, kale, and basil. The mixture will be fairly dry; that’s okay for now. The goal of this stage is to break down the big ingredients into smaller pieces.
  3. Add the parmesan. The mixture will start to clump. At this point you can add in liquid slowly. Start with vegetable broth, one tablespoon at a time. Then add in olive oil. Your kale pesto should be somewhere between a sauce and a paste in consistency.
  4. Work in the flavor. Add in lemon juice, garlic, and salt. Blend until smooth. If your pesto is a little too thick, consider adding more broth. Too thin? A little more cheese can go a long way.

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