Kale Almond Pesto
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5 from 2 votes

Kale Almond Pesto

This kale almond pesto is the perfect way to change it up from traditional pesto on all your favorite dishes! Vegan, dairy free, paleo, whole30 approved!
Prep Time10 mins
Total Time10 mins
Course: sauce
Cuisine: American
Keyword: pesto
Servings: 4
Calories: 46kcal
Author: Samantha Rowland

Ingredients

Instructions

  • Remove the large stems from the kale leaves and tear into smaller more manageable pieces.
  • Add 1/2 of the kale to food processor along with lemon juice and balsamic vinegar.
  • Blitz until the kale has been broken down. Add olive oil, water, salt and pepper and almonds.
  • Process 2 minutes until everything has been thoroughly incorporated.
  • Add remaining kale to the food processor and process another 2-3 minutes until thick pesto sauce has been formed.
  • Add as much additional kale as you see fit, blend until incorporated.
  • Taste for salt and pepper.
  • Store in airtight container in the fridge for up to a week.

Nutrition

Calories: 46kcal | Carbohydrates: 4g | Protein: 2g | Fat: 2g | Sodium: 252mg | Potassium: 182mg | Vitamin A: 66.9% | Vitamin C: 52.2% | Calcium: 5.7% | Iron: 3.3%