Ingredients
- 1 cup fresh basil leaves
- 1 cup fresh parsley leaves
- 2 cups kale, stems removed
- 3 tbsp walnuts
- 3 tbsp cashewnuts
- 2 tbsp sunflower, pumpkin, watermelon seeds powdered
- 3 large cloves garlic
- 1-2 tbsp fresh lemon juice
- 3-4 tbsp nutritional yeast (if you want it to be vegan) or ¼ cup grated parmesan
- ¼ tsp Himalayan pink salt (plus more to taste)
- 2-3 tbsp extra virgin olive oil
- 3-6 tbsp water (plus more as needed).
Method
- In a food processor or small blender, add the basil, parsley, kale, seeds, nuts, garlic, lemon juice, nutritional yeast/cheese, and sea salt and blend on high until a loose paste forms.
- Add olive oil a little at a time and scrape down sides as needed.
- Then add 1 tbsp of water at a time until the desired consistency is reached.
- Taste and adjust flavour to your preference. Store covered in the refrigerator up to 5 days
Conclusion
Kale Pesto recipe is a versatile and healthy option. This pesto variant is not only flavorful but also packed with nutrients, thanks to the incorporation of kale, fresh herbs, nuts, seeds, and nutritional yeast or cheese. The recipe emphasizes the use of fresh and high-quality ingredients like Himalayan pink salt and extra virgin olive oil, aiming to maximize both taste and health benefits.
Meet our expert
Meet our expert
In her role as the Product Consultant Manager at Mega BiO-LiFE, Jillian Lai Mei Siew is instrumental in fostering a cohesive team spirit among all Product Consultants. Her primary objective is to ensure that each consultant is equipped with accurate and relevant health and nutritional information to better serve clients.
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