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!
Kale Almond Pesto
Ingredients
- 1 bunch kale (6 ounces), steamed to bright green
- ⅓ cup toasted almonds
- 3 cloves roasted garlic
- ½ teaspoon celtic sea salt
- 2 tablespoons lemon juice
- 1 tablespoon olive oil
- pinch red pepper flakes
Instructions
- Place kale in food processor and pulse until chopped
- Pulse in almonds and garlic
- Pulse in salt, lemon juice, oil, and pepper flakes
- Continue pulsing until pesto reaches desired consistency (I like mine fairly smooth)
- Serve over Sesame Crackers
Equipment
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!
Hannah says
Yum! I make a kale pesto too, and it’s a great way to pack in your greens and convert kale-doubters!
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.
cinnamonquill says
Super eager to try this…I wonder if it will convert some kale-skeptics…Hm…Will let you know!
Kimberly@Living Free says
Oh yummy! I am on a VERY limited diet but I can have this if I make a few adjustments!! Yipee! Going to make now:)
Meghan (Making Love In The Kitchen says
It is totally pesto mania. I always make so much of it this time of year with all the greenness in the markets. I like to freeze mine in ice cube trays and than transfer so I have an assortment of single servings for single me!
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.
laura says
sounds so fantastic! i am going to try a kale pesto this week, for sure.
Hannah Handpainted 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.
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!!
VeggieGirl says
That has to be the most enticing, unique pesto variety I’ve EVER seen – excellent!!