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kale pesto sauce in a white bowl
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Kale Pesto (dairy free)

All you need is 5 minutes and 6 simple ingredients for this dairy free kale pesto recipe! Bright and flavorful, it goes great with pasta and is ideal for topping on meat/fish, grilled vegetables, eggs, or pizza.
Course condiments, Ingredients, sauces
Cuisine American, Italian
Diet Gluten Free
Prep Time 5 minutes
Total Time 5 minutes
Servings 8 2 tbsp. servings
Calories 161kcal
Author Sara

Equipment

  • food processor

Ingredients

  • 2 cups torn kale leaves (tightly packed)
  • 1 cup fresh basil leaves (about 15-20 large basil leaves)
  • 1 clove garlic, peeled (if your cloves are small, you could use 2)
  • cup walnuts
  • ½ tsp. salt
  • ½ cup extra-virgin olive oil

Instructions

  • Add all ingredients, except the extra-virgin olive oil, to a food processor. Process on high until a paste begins to form (about 30-45 seconds). You may need to scrape down the sides of the food processor occasionally.
  • Add olive oil and pulse a few times until mixed. You can check your pesto at this time and if it’s too thick for your liking, you can add in additional olive oil (1 tbsp. at a time). If too thin, you can add in additional kale or basil.
  • Taste and adjust flavor to your liking.
  • Store in an airtight container in the fridge for up to 5 days.

Notes

  • I recommend using curly kale. When preparing the kale, tear the kale leaves from the thick, inner stems and discard of the inner stem. 
  • Season to taste - after adding the olive oil, give the pesto a try! You can add more salt, or even garlic, if you desire. 

Nutrition

Serving: 12 tbsp. serving | Calories: 161kcal | Carbohydrates: 2g | Protein: 2g | Fat: 17g | Saturated Fat: 2g | Sodium: 126mg | Potassium: 114mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1833IU | Vitamin C: 21mg | Calcium: 36mg | Iron: 1mg