Menu Enter a recipe name, ingredient, keyword...

Almond and Kale Pesto


Google Ads
Rate this recipe 0/5 (0 Votes)


  • 1-2 cloves of garlic (we sometimes roast our garlic ahead of time)
  • 2 cups of freshly washed kale
  • 1 cup of loosely packed basil
  • 1 cup of raw almonds
  • 1/2 cup of organic extra virgin olive oil
  • 1/4 tsp – 1/2 tsp of sea salt (taste)
  • Ground pepper to taste



Step 1

1. Place garlic, kale, basil and almonds into a food processor.

2. Blend until the ingredients are almost to a paste.

3. While the processor is running, add the olive oil.

4. Taste and season with sea salt and ground pepper.

*Optional – add 2 tablespoons of nutritional yeast to your pesto for a cheesy flavor.

Store pesto in the fridge for no longer than one week. If it lasts that long. Yield: Pesto for one large pizza

You'll also love

Review this recipe

NO FAIL KALE SALAD tuscan kale soup with quinoa