Kale Pesto

by Tricia Williams May 20, 2018

Kale Pesto

What better way to get your kale in than put it into an awesome pesto recipe. We use nutritional yeast in place of cheese. This is a great way to keep it vegan if you wanted and also  adds a blast of B vitamins.

1 bu Kale

1/3 C Pine Nuts, Lightly Toasted

2 cloves roasted garlic

1 ½ T lemon juice

2 T Extra Virgin Olive Oil

2t Nutritional Yeast

pinch Cayenne Pepper

Sea Salt and Pepper to Taste


Prepare a medium size bowl full of ice water. Set aside.

Bring a medium pot of sea salted water to a boil.

Remove stems form kale.

Submerge kale leaves into boiling water for 30 seconds. Remove and cool immediately in ice water.

Using a colander, strain kale.

Place kale in food processor and pulse until chopped.

Add pine nuts, garlic, lemon juice, olive oil, nutritional yeast and cayenne.

Continue Pulsing until pesto reaches a smooth consistency.

Add sea salt and pepper to tastes.

This is great as a dip or to toss on brown rice pasta, vegetables or as a dressing for a chicken salad.

Tricia Williams
Tricia Williams


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