Kale Basil Pesto


This AMAZING kale pesto recipe initially appeared in my Gluten Free Pesto Pasta post. But it is too good to miss, so I’m creating it’s own post.

This pesto can be used as a dip for vegetables or chips, a creamy sauce for pasta, or just to eat plain on its own! The addition of kale plus the pine nuts also gives it an extra protein kick! If you try this recipe and use it for anything else, please let me know in the comments below!

So without further ado…let us begin!

You will need:

  • 4 cups of kale
  • 2 cups of fresh basil
  • 1 cup pine nuts
  • 1/4 cup extra virgin organic olive oil
  • 2 tbsp nutritional yeast
  • 1 tbsp sesame seeds
  • juice of 1 lemon (about 2 tbsp)
  • 1 clove garlic
  • salt and pepper to taste



In your high powered blender or food processor, add all of the ingredients. If you are not sure about the size of your lemon and juice, add a little bit of juice first, then add more after you taste it. You don’t want your pesto too tangy, as that can ruin the flavor.

Pulse-blend all ingredients together until mixture is blended but still a bit chunky. If you want a creamier pesto, continue to blend until you get a creamy texture.

When finished, put the pesto into a bowl, top with pine nuts and bit more olive oil, and eat! This is a great dip to bring to social gatherings or to use as a snack.