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.
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.