Making Kale Pesto

photo 2 (3)I tried kale pesto once and fell in love – it was delicious and I really wanted to make it at home. I have tried to make basil pesto before and while it is always tasty, it’s also always very expensive – basil is at a premium and while kale is the superfood it is nowhere near as expensive. So when I found I had enough kale at home I made some pesto.

If you want to make this my biggest advice has to be to be to take the recipe as weak guidelines – add more or less of things as you see fit, after all it’s all about the taste (‘bout that taste, ‘bout that taste)


  • 3 large garlic cloves
  • 70g peanuts/almonds/pinenuts/any nut
  • 100g kale
  • Juice of 2 limes or lemons
  • 12 tbsps of olive oil
  • Half a glass of cold water
  • Salt and pepper to taste


  1. If you have whole nuts, toast them slightly in a dry pan until golden brown. If the nuts are already blitzed then don’t worry about this.
  2. Rinse and finely chop the kale.
  3. Blitz the nuts in a food processor.
  4. Add the kale, garlic, olive oil, lime/lemon juice, and salt into the food processor.
  5. Blitz everything until all the ingredients have come together. When I made it the texture was a little too hard at this point so I added some of the water and kept adding until the pesto had the consistence I wanted.
  6. Taste – add more garlic, lemon/lime juice, salt, pepper if you like.

And that’s it! It’s a delicious kale pesto which really doesn’t take much time at all to make and tastes heavenly.

photo 1 (3)

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