Vegan Kale Pesto Sauce

5 March 2017

A fantastic dairy-free, gluten-free take on traditional pesto with amped up nutritional value with the addition of super green kale.  I'm a bit of a kale addict, so I'm always excited to find new ways to add it into my diet.  But don't despair, if you're not a fellow kale lover, you'll not even notice the taste in this recipe, yet you'll get all the nutritional benefits.  It only takes a few minutes to make and it much better value than buying the small jars in the super market, and much better quality ingredients.

This is a really versatile sauce - you can use it traditionally with pasta, or how about some 'courgetti'? Its also delicious stirred into grains (last week I made a yummy rice dish with roasted squash, sweet potatoes and sprouted lentils and alfalfa, and stirred in the pesto), and its great as a spread for bruscetta, toast, or pizza! Get creative and enjoy. 


  • 2 packed cups kale, stems removed & chopped
  • 2 packed cups basil, including stems
  • 3/4 tsp himalayan pink salt / sea salt
  • 1 tbsp lemon juice
  • 3/4 cup pine nuts
  • 1/2 cup olive oil, extra virgin


Blitz all ingredients in a food processor, except for the olive oil.  Once well blended, start to add the olive oil a little at a time until you reach your desired consistency. 

Store in a glass jar in the fridge