kale pesto (vegan & nut-free)

There are so many things you can do with wilting herbs.  Ueh, wait.  There are not.

So, methinks we should explore the technique in making pesto!  It’s a perfect way to use up your herbs that just don’t seem like they woke up on the right side of the bed… and this video shows you a technique for pesto using kale, the beloved kale, for a super healthy and tasty pesto.


No dairy, no nuts, no bad fats– just healthy goodness with a secret ingredient to replace the parmesan cheese!

kale pesto (vegan & nut-free)

Serves 3-4
Prep time 5 minutes
Cook time 1 minute
Total time 6 minutes
Dietary Corn Free, Dairy Free, Diabetic, Egg Free, Gluten Free, Lactose Free, Nut Free, Soy Free, Vegan, Vegetarian
Meal type Appetizer, Condiment, Lunch, Snack, Starter
Misc Child Friendly, Freezable, Gourmet, Pre-preparable, Serve Cold, Serve Hot


  • 1 bunch kale
  • 1 tablespoon onion powder
  • ~3/4 cup colza or olive oil
  • a large dash sea salt
  • 1/2 tablespoon gomazio (or sesame seed with a bit of sea salt, you can also use other roasted nuts or seeds of choice)


Step 1 Blanch kale in boiling salted water for about 30 seconds. Rinse with cold water, strain, and put into a blender or bowl with a hand mixer.
Step 2 Add salt, 1/4 cup oil, and onion powder. Purée. Add another 1/4 cup oil and gomazio. Purée. Keep adding oil until desired consistency is reached. Salt to taste.
Step 3 Either keep in the fridge and eat as a dip, or heat up with your favorite pasta or protein. Keeps for about a week.

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