Kale Almond Pesto

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Ingredients
Instructions
Nutrition

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!

Ingredients
Serves:
4
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Instructions
  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!

Nutrition
There is no Nutrition Label for this recipe yet.

Comments

21 responses to “Kale Almond Pesto”

  1. 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,
    JoAnna

  2. 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. 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

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