Kale Pesto

Simply the most nutritious pesto you'll ever make - Kale Pesto - and it's nut free!!
Prep Time: 10 mins
Total Time: 10 mins
Servings: 3 cups
Total Carbs: 0.5g
Fibre: 0.15g
Author: Libby Jenkinson



  • Put all the ingredients, except the olive oil, in the blender.
  • Pulse with the blade until roughly chopped.
  • With the blender running, slowly pour in the olive oil until you get the desired thickness.
  • Taste the kale pesto and adjust salt, parmesan and possibly add some butter.
  • Store in the fridge for up to 4 days.
  • Can be frozen in ice cube trays.


  • Nutrition calculated using 1/4 c parmesan and 1 c olive oil. Adjust nutrition values according to how much you have added to the final recipe.
  • You may require more or less olive oil,┬ádepending on how thick you like your pesto.
  • Optional - 1 - 2 tbsp butter if your kale is too bitter. Butter makes it creamy, smooth and removes that bitterness.
Serving: 15g | Calories: 85kcal | Carbohydrates: 0.5g | Protein: 0.5g | Fat: 9.3g | Fiber: 0.15g | Sugar: 0.07g