kale almond pesto

Kale Almond Pesto

Mid July and pestomania is in the air. I’ve been working on a variety of pestos night and day for the last week.  Today’s version is Kale Almond Pesto.

This recipe is based upon something similar from Beckie at The Organic Dish.  The other day when I stopped in there to pick something up, she was making a luscious looking pesto and I had to have some of my own… with kale from our garden.

Print Recipe
Kale Almond Pesto
  • 1 bunch kale, steamed to bright green -if you are looking for an exact measurement, I used 6 ounces
  • cup toasted almonds
  • 3 cloves roasted garlic
  • ½ teaspoon celtic sea salt
  • 2 tablespoons lemon juice
  • 1 tablespoon olive oil
  • pinch red pepper flakes
  1. Place kale in food processor and pulse until chopped
  2. Add almonds and garlic, pulse again to incorporate
  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

My younger son took the photo above of the pesto and proceeded to devour the entire photo shoot after he was done.  “I ate all the pesto,” he informed me, which was more than obvious to the naked eye.

My book, The Gluten Free Almond Flour Cookbook will land in stores one week from tomorrow, Tuesday, July 28th.  Because I am a bit busy getting events ready and doing publicity, I will be less present in the comments section of this site –this has happened already to an extent as I have shifted some of my energy toward the book launch.

Because of this shift, I have made the decision to spend less time in the comments section in order to promote my overall aim –which is to provide as many recipes as I possibly can to all of you.

Therefore, if you have questions, it is best to leave them in the forums, where discussion and assistance from other readers may take place.  And for those of you that are cooking experts (or even beginners, with help to share) feel free to offer your opinions and advice to those looking for special help.

I look forward to meeting many of you in the upcoming months during my book tour.  Thus far I am setting up events in Colorado, New York and California.  I don’t have specific dates as of yet, however as soon as I do, I will be posting them on Facebook.  Head on over there for cooking tidbits and book tour updates.  I  post on my wall over there just about daily, sometimes even more!


  1. 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:)

  2. 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

  3. 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.

  4. 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.

  5. 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.

  6. 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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