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You know me: any chance to bump up the nutritional content of recipes without sacrificing taste. Pesto can be modified in so many ways. Vegan? Nut allergies? More greens in your diet? I got you.

Homemade Pesto

1 bunch of Kale (ribs and stems removed)
½ cup of either walnuts*/almonds/pine nuts/pistachios
1 cup basil
⅓ cup olive oil
½ cup parmesan cheese  (omit if vegan and can substitute with 1/3 cup of nutritional yeast)
Pink Himalayan Salt to taste 


Cook kale leaves in a large pot of boiling salted water until bright green and wilted, about 30 seconds. Transfer to a rimmed baking sheet covered with a tea towel to dry.
Blend nuts (*if using walnuts lightly toast on low heat until fragrant first) in a food processor until crumbled or smooth depending on your texture preference.
Add kale, basil, and 1 oz. Parmesan/nutritional yeast. Purée until smooth.
Slowly add oil, mix until desired ratio and add salt to taste.

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