Ready in 10 minutes, this simple kale pesto is a lovely twist on the traditional basil variety. Made with raw cashews (or pepitas for a nut-free version) and a mountain of kale, it's simple, nutritious and so addictive.
This recipe was originally published in January 2019 and reposted in September 2024 with step-by-step instructions, ingredient substitutions and serving suggestions.
This kale pesto is inspired by Toby Puttock's pesto in his cookbook Super Natural.
While Toby's recipe is vegan, as is the entire Super Natural cookbook, I have made a few tweaks to make it my own. I can't help it - I have never met a recipe I haven't felt the need to tweak.
I make this pesto several times a month. The pumpkin seed version often ends up in lunchboxes with crackers and crunchy vegetables, but it's just as likely to disappear with a spoon during an afternoon snack.
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Why You'll Love This Kale Pesto
Why Use Kale in Pesto?
Using kale in pesto offers a nutrient-dense alternative to delicate basil, bringing a boost of vitamins A, C and K, fibre and antioxidants. One of my favourite things about kale in pesto - besides its earthy, slightly peppery flavour - is that the sturdy leaves don't oxidise easily in the processor, helping it retain its vibrant green colour.
Kale is readily available year-round in most supermarkets and greengrocers, making this pesto an easy, accessible choice.
Ingredients & Substitutions
Kale. I used fresh curly kale but you could use Tuscan kale. I prefer the bright green, but you choose your favourite. We are only using the leaves, so keep the stems to make a stock or soup.
Garlic. Fresh garlic for punch.
Cashews. I love the creaminess of raw cashews - try them in my zucchini soup or pumpkin soup - but you can use traditional pine nuts (you'll want to toast them in a dry pan first). For a nut-free, lunchbox friendly pesto, try this recipe with pumpkin seeds.
Nutritional yeast. Nutritional yeast gives vegan pesto its signature cheesy, savoury flavour without parmesan. It also provides protein and is often fortified with vitamin B12.
Lemon. Fresh lemon juice adds an acidic lift to the rich, savoury pesto.
Olive oil. Olive oil helps emulsify and bind the pesto, transforming it from blended kale into a silky, spoonable sauce.
Salt. To make all the ingredients sing.
That's the beauty of homemade pesto - it's easy to adjust until it's exactly how you like it. Add extra salt, black pepper or nutritional yeast until the flavour suits your taste.
How to Make Vegan Pesto (Step-by-Step Guide)
Step 1. Process garlic, cashews and nutritional yeast.
Add the garlic and cashews to your food processor bowl and pulse 2 or 3 times to break them up. Add salt and nutritional yeast and pulse again.
Step 2. Add kale and lemon
Add the kale and lemon juice and process until all the ingredients are well combined and broken down.
Step 3. Stream in olive oil
With the motor running, slowly drizzle in the olive oil until the pesto reaches your preferred consistency.
Step 4. Taste
Taste and adjust the seasoning with extra salt or lemon juice if needed, then serve. This is my favourite part.
What to Serve With Kale Pesto
Storage
Transfer pesto to a sealed container and store it in the fridge for up to 5 days.
FAQs
Yes, kale is wonderful in pesto. Slightly earthy and peppery, kale adds a unique dimension to the savoury dip. While it isn't aromatic like basil, it adds bulk and a herbaceous vibe of its own.
Stored in an airtight container in the fridge, kale pesto will last up to 5 days.
Kale is a nutrient dense green vegetable. It is a good source of Vitamin C, A and K and provides fibre, calcium and antioxidants.
This vegan pesto is made with kale, olive oil, garlic, nutritional yeast and cashews or pumpkin seeds. It provides healthy unsaturated fats along with fibre, vitamins and minerals, making it a nourishing addition to meals.
More Sauces and Seasonings
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Make This Recipe
Easy Kale Pesto
Equipment
- food processor
Ingredients
- 3 cups fresh kale, washed and roughly torn packed cups
- ½ cup raw cashews
- 2 garlic cloves or more to taste
- 1 cup olive oil or more as needed
- 2-3 tablespoon lemon juice
- 2 tablespoon nutritional yeast heaped
- sea salt to taste
Instructions
- Add the garlic and cashews (or pumpkin seeds) to your food processor bowl and pulse 2 or 3 times to break them up. Add salt and nutritional yeast and pulse again.
- Add the kale and lemon juice and process until combined.
- With the blade running, add the olive oil in a steady stream. Process until combined but textured.
- Taste and add more lemon or salt to your taste.
- Serve immediately or store in an airtight container for up to 5 days.
Nutritional Disclaimer
The nutritional information is an estimate only and is automatically calculated using online tools. For accurate results, we recommend calculating the nutritional information based on the ingredients and brands you use.
Megan says
I love this recipe! It's my go-to pesto recipe now that my body cannot process dairy. It's pretty forgiving and easy to make adjustments with, too. I usually add a handful of basil from my garden, increase the amount of nutritional yeast, increase the garlic, and decrease the amount of olive oil. I love using this pesto in gluten free pasta and on gluten free pizza with varied toppings, yum!!
Amanda says
I love that you love it! You can make this recipe anything you want - and you have! Enjoy and thanks for taking the time to write, Megan. 🙂
LOLa says
Excited to try this recipe, do the cashews need to be soaked before putting in the food processor?
Amanda says
Hi Lola, no the cashews don't need to be soaked - we want the texture. It's very similar to making a traditional pesto with pine nuts and basil. 🙂 I hope you enjoy it!
Lola says
Thanks so much for the quick response, I'm glad I asked!
Amanda says
No worries! 😉
Nb says
Just dropping by to say thank you so much for this recipe! So easy and such a life saver for the sad looking kale in my fridge. My tip is to watch your lemon ring as my pesto almost bordered on bitter. Still loved it!
Karen says
I made the recipe for my family and we love it! How long is it good for in the refrigerator before I need to freeze it? Thank you
Amanda says
Hey Karen, I am so happy you guys like the pesto. Me too! It will keep in the fridge for 4 - 5 days. For best results I would either freeze some straight away or around the 3-day mark. I freeze my pesto flat in a ziplock bag for a month r so. I haven't frozen it for longer. Have an awesome day. x
Karen says
Wonderful! Thank you so much. I made a double batch, but I don't think this family will have a problem going through it in a month 🙂
Perveen Usmani says
Hi Amanda, I love this pesto. I put some extra garlic but it was too garlicy so I adjusted the other things accordingly, like you said. Thanks you1
Amanda says
Fantastic Perveen! I am so glad you like it.
Madison says
Hmm so tasty
Renae Beck says
Not a great pesto flavor. I much prefer a basil. Which I added and made it taste better to me
Amanda says
Hi Renae, It's a personal thing. I don't love basil pesto so this is a nice alternative to basil. Thanks for the feedback.