Kale and Herb Pesto can be made with any leftover herbs you have, but my favorite are basil, parsley, and dill. You can use this vegan pesto for anything you want! Its wonderful as a sauce for pasta, as a dip for veggies, or to season and complement the flavors of many of the dishes you make at home.

Ingredients in Kale and Herb Pesto
- Kale: The hearty base of this pesto, kale brings a slightly bitter, earthy flavor and a boost of nutrients.
- Basil: A classic pesto ingredient, basil provides a sweet, peppery aroma and vibrant green color.
- Parsley: Fresh and slightly grassy, parsley adds a clean, herbaceous note to the pesto.
- Dill: With its unique, slightly anise-like flavor, dill lends a touch of complexity and brightness to the pesto.
- Spring onions: Milder than regular onions, spring onions contribute a subtle oniony sweetness and a touch of sharpness.
- Garlic: Pungent and savory, garlic adds depth and complexity to the pesto.
- Walnuts (lightly toasted): Toasting the walnuts enhances their nutty flavor and adds a delightful crunch to the pesto.
- Nutritional yeast: Provides a cheesy, umami flavor that makes the pesto extra savory and satisfying.
- Lemon juice: Fresh lemon juice brightens the flavors and adds a touch of acidity to balance the richness of the other ingredients.
- Extra virgin olive oil: High-quality olive oil creates a smooth, luxurious texture and contributes a fruity, peppery note.
- Salt and pepper: Essential seasonings that enhance the overall flavor and bring everything together.

How to Make Kale and Herb Pesto
This pesto is so easy to make and it is a go-to recipe in my house for a flavorful, quick and easy pasta night.
Just combine the kale, basil, parsley, dill, spring onions, walnuts, lemon juice, nutritional yeast, olive oil, and salt and pepper in a food processor. Add more olive oil to get a smoother consistency, or use water to thin it out if desired.

Tips for Making Kale and Herb Pesto
- Use any herbs that you want in this pesto. I find that this recipe is great for when I have some kale and herbs in the fridge that might go bad soon. This uses them up quickly and preserves them for longer use.
- Rinse of all of your kale and herbs before putting them in the food processor.
- You can leave the stems on for most herbs. If the stems are to big or woody, they should be removed.
- You can use pine nuts, pistachios, or pepitas as an alternative to the walnuts.
- Add more olive oil for a richer, smoother pesto.
- When using as a pasta sauce, use pasta water to thin the pesto as needed.
- You can use this to season anything you make! Add it to veggies while sautéing them, use it in a soup broth, add it to pizza, use on tacos, mix in with your salad, or just use it as dip for bread or raw veggies.
Storage
Keeps in the refrigerator for up to one week. Freeze in silicone ice cube treys and transfer the blocks into a reusable zip close bag or food storage container. You can defrost these blocks to season any dish you make with this delicious herb pesto.


Kale and Herb Pesto
Equipment
- Food processor
Ingredients
- 1 cup kale packed
- 1 cup basil packed
- 1 cup parsley paked
- ½ cup dill packed
- 3 spring onions green parts only
- ¾ cup walnuts
- 2 cloves garlic
- 1/4 cup nutritional yeast
- 3 tbsp olive oil
- 2 tbsp lemon juice
- 1 tsp salt
- 1 tsp pepper
Instructions
- Add the kale, basil, parsley, dill, spring onions, walnuts, garlic, nutritional yeast, olive oil, lemon juice, salt and pepper to a food processor.
- Blend until everything is well combined. Add more olive oil for a smoother consistency.
- Taste and adjust seasonings as desired.
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