Skip to Content

Kale Pesto

Kale Pesto Sauce with fresh kale, basil, walnuts, nutritional yeast, and cider vinegar. A dairy-free vegan pesto sauce recipe that’s loaded with Vitamins and antioxidants!
Kale Pesto

Have you ever put kale in your pesto sauce?

It’s quite a marvelous idea.

By adding the leafy green to your classic pesto sauce, you’re achieving a vitamin and antioxidant infusion while not sacrificing any flavor!

This is a great way to get a little extra greens in your diet, and also an awesome way to use up any extra kale you may have in your refrigerator.

Kale Pesto

This kale pesto is so easy to make.

It takes about three and a half minutes to make and it makes your pasta, sandwiches, fish and chicken scream with flavor!

Use this on my Roasted Eggplant Pesto Sandwich for an awesome lunch or dinner.

Kale Pesto

And the nutrition oh by golly, the nutrition!! Healthy fats? Ding! Vitamins? Ding! Mouthwatering tastiness? Ding, ding ding!

Kale is full of fiber, Vitamins and folate and walnuts are full of protein and omega fatty acids.

And did you know basil has anti-cancer properties to it?

It is a natural antimicrobial, antibiotic, anti-inflammatory.

Plus, basil helps protect cells while cancer patients are undergoing radiation (Source: The Cancer Fighting Kitchen Cookbook).

The earth is full of healing and prevention tools.

I kept this recipe vegan by using nutritional yeast and cider vinegar to replace the parmesan.

If you aren’t dairy-free, you can omit both the nutritional yeast and cider vinegar and add 1/2 to 3/4 cup grated parmesan cheese.

You can also change the amount of oil depending on how thick or thin you like your pesto sauce.

I hope you enjoy this superfood kale pesto sauce!

If you love pesto, also try my Basil Pesto Sauce and my Roasted Beet Pesto!

Kale Pesto
Print Recipe Pin Recipe Save Recipe
5 from 1 vote

Kale Pesto Sauce Recipe

Delicious pesto sauce makes everything tastier! Now you can get adding nutrients with this kale pesto!
Prep Time10 minutes
Total Time10 minutes
Course: Salsas, Sauces, Spreads, Dips, & Dressings
Cuisine: American
Servings: 1 cup pesto
Calories: 217kcal
Author: Julia



  • Add all ingredients except oil to a food processor and pulse until chopped.
  • Once chopped, turn the food processor on and stream the oil through the opening in the top.
  • Continue processing until desired texture is reached. Taste pesto for flavor and add more sea salt or nutritional yeast


*Replace the nutritional yeast and cider vinegar with 1 cup of grated parmesan cheese if you do dairy. If you go this route, increase the amount of avocado oil to 2/3 cup or 1 cup.
**Use more avocado oil for thinner, saucier consistency


Serving: 2Tbsp | Calories: 217kcal | Carbohydrates: 2g | Protein: 2g | Fat: 23g | Fiber: 1g
Recipe Rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Rachael {Simply Fresh Cooking}

Wednesday 20th of March 2013

I love any kind of pesto!!

Rachael {Simply Fresh Cooking}

Wednesday 20th of March 2013

I love any kind of kale!!

Baltic Maid

Sunday 17th of March 2013

This sounds and looks absolutely delicious. Beautiful pictures!


Sunday 17th of March 2013

GOOOORRRRGEOUS photos girl!! I just love this idea, especially adding it to sammies or pasta, I can see myself eating this all year long.


Sunday 17th of March 2013

Julia this looks so good! Unfortunately Kale is no where to be found here so all I can do is admire your pesto. Such gorgeous and happy photos:)

This site uses Akismet to reduce spam. Learn how your comment data is processed.