This kale pesto is packed full of flavor, antioxidants, and even offers some plant based protein. It’s a nutritional powerhouse disguised as a crave-worthy pesto sauce. I love to use this kale pesto as a pizza sauce on my low carb pizza, stirred into a bowl of spaghetti squash pasta, or as a dip for crackers and veggies. Get ready, because in just 10 minutes you can be on a nutrient dense trip to flavor town!
Kale Pesto (raw, vegan, paleo)
- 3 cups fresh kale remove stems
- 1 cup fresh basil
- 2 cloves garlic
- 3 Tablespoons olive oil
- 1 Tablespoon lemon juice
- small pinch of sea salt
- 1/3 cup sprouted pumpkin seeds or hemp seeds AIP: use 1/4 cup tiger nut flour
If you aren't crazy about garlic, then reduce to 1 clove. I like a punch of garlic in my pesto!
Rinse kale and basil and shake dry. I slice the kale leaves off the stems and then rip the leaves into pieces. I also remove the basil leaves from the stems. Discard stems.
Blend ingredients together in a food processor. I have also used my immersion blender in a bowl when I didn't feel like having to rinse out the food processor. If using an immersion blender just keep the top of the bowl mostly covered to avoid having seeds fly all over the kitchen when you first start blending. Ask me how I know this!
If you need to add more oil to get a creamier pesto, feel free to drizzle in a little more.
Use as a pizza sauce on my low carb pizza recipe, as a sauce over spaghetti squash or noodles, or as a dip for crackers and veggies.
I like to go very light on the sea salt in this base pesto recipe so the salt can be adjusted to taste depending on whether it's used on a pizza, with pasta, or as a dip. If using as a stand alone dip then I do add a good sized pinch.
This recipe will work fine if you want to omit the seeds.
You can also add in a 1/4 cup of hard sheep's cheese like pecorino, if you do add a salty hard cheese, be sure to omit the sea salt.
Estimated nutrition data below for kale pesto based on using pumpkin seeds and making 8 servings.