kale almond pesto

Kale Almond Pesto

Pestomania is in the air. I’ve been working on a bunch of healthy pesto recipes lately to use up the greens in our garden. Today I created this Kale Almond Pesto. This dairy-free pesto recipe is made with only 7 ingredients and is an easy weeknight side dish!

My younger son took the photo of this Kale Almond Pesto and then proceeded to devour the entire photo shoot afterwards. “I ate all the pesto,” he informed me which was fairly obvious. I was thrilled since I love making easy, healthy paleo recipes that kids love!

Print Recipe
Kale Almond Pesto
  1. Place kale in food processor and pulse until chopped
  2. Pulse in almonds and garlic
  3. Pulse in salt, lemon juice, oil, and pepper flakes
  4. Continue pulsing until pesto reaches desired consistency (I like mine fairly smooth)
  5. Serve over Sesame Crackers

This Kale Almond Pesto recipe is based on one from Beckie at The Organic Dish.  The other day when I stopped in there, she was making a luscious looking healthy pesto and I had to make my own with kale from our garden.

This incredible paleo pesto recipe is also Whole30 compliant and amazing served over grilled portobello mushrooms. Here are some of my easy paleo cracker recipes that are amazing with this Kale Almond Pesto!


  1. JoAnna Pepe says

    Hello again, Elana,
    I was looking for a quick, easy kale recipe. This kale pesto is the best. I used lacinato kale, 2 cloves of raw garlic that had been marinating in olive for a couple of months, 2 TB of infused garlic extra virgin olive oil, 2 TB of lemon juice, celtic sea salt, red pepper flakes, 2/3 cup of raw slivered organic almonds.

    All I say is WOW. I am a pesto snob. Your recipe rivals the best basil pesto I’ve ever concocted and without cheese! Another winner!!!!!

    Many Thanks,

  2. Nichole says

    This looks delicious! I was hoping I could find a pesto recipe I can eat.
    I’m on a strict diet but I think I can have this.
    Will have to make it soon:)

  3. Boatingbuss says

    I marinated portabella mushrooms (garlic,olive oil, brown mustard, lemon), grilled them with a healthy portion of this pesto on top and grated fresh parm over the whole shebang. Summer is here, it’s time to grill! It was mouth watering.-B

  4. veggievixen says

    i am obsessed with kale. like, really. this is seriously one of my favorite things to make with it. maybe besides coconut curry. mmm.

  5. megan hughes says

    I picked up your book today at Powell’s and spent a hot afternoon lying on the couch reading it. I have been making do with almond meal and home made blanched almond flour but reading about the biscuits and pie crusts have convinced me to buy the real thing. I can hardly wait. Thank you for all the fine work you have done on behalf of us no gluten, no sugar people. Your book is lovely.

  6. says

    Looks positively divine. I will definitely try this. I made pesto just recently–dairy free, gluten free. Nothing as unique as this, though. It was just basil from my parent’s garden, olive oil, a little salt, water, garlic and raw pecans. Nice flavor, though. I didn’t make it quite as oily as usual.

  7. Lili says

    I have more kale and swiss chard then I know what to do with it! This is a perfect recipe to “get rid” of some of the kale. Nice photo!!
    Thank you!!

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