Kale pesto recipe

Kale pesto

A delicious recipe for kale pesto, with both a vegan and vegetarian option. Perfect for use with pasta, in lasagne or as part of a salad.
Course Sauce
Cuisine British, Italian
Keyword kale pesto
Prep Time 10 minutes
Servings 4
Author Mandy Mazliah


For the vegetarian version

  • 80 g walnuts toasted and chopped
  • 80 g grated parmesan
  • 3 garlic cloves
  • 75 ml olive oil
  • 80 g kale
  • juice of 1 lemon

For the vegan version

  • 80 g kale
  • 80 g walnuts pine nuts or a mix of nuts and pumpkin or sunflower seeds
  • 3 cloves of garlic
  • 75 ml olive oil
  • Juice of one lemon
  • 1 tsp nutritional yeast optional


  1. Cut the tough stems out of each kale leaf.
  2. Shred and wash well.
  3. Put all the ingredients in a food processor or high speed blender and whizz up to a thick paste.
  4. Add salt and pepper to taste if desired.
  5. Serve with pasta, or keep in the fridge for up to a week in an airtight container.