Kale and Basil Pesto

  • 2-3 cups stemmed and sliced lacinato kale leaves
  • 2 cups fresh basil 

  • 1/2 cup toasted walnuts, pine nuts or pistachio nuts (you can mix nuts too)

  • 1/2 cup extra-virgin olive oil or more as needed

  • 2-3 medium garlic cloves, smashed (you can roast them ahead or even use pickled ones as well)

  • 1 teaspoon salt

  • 1 lemon zested and juiced
  • 1/2 cup grated parm (optional)
  • 1 teaspoon crushed red pepper flakes
  • 1 tablespoon nutritional yeast (optional)


Combine all ingredients minus the lemon into a food processor or blender and blend until finely chopped paste forms, about 30-40 seconds, stopping to scrape down sides as needed. Add more oil as needed to get the desired consistency. Add lemon juice and lemon zest and pulse one or two more times until mixed. 

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