Kale & Basil Pesto

This dairy-free pesto is delicious and ready in under 15 minutes. I love making it in big batches so I have some for lunch and dinner, but then I save a jar so I can add the pesto to my eggs (either in a scramble or on top of poached eggs). Recommended dishes include, Pesto Zoodles with Shrimp, Baked Pesto Chicken and Pesto Pappardelle with Veggies.

Prep Time: 5 Minutes      Cook Time: 7 Minutes


  • 4 cups of kale
  • 3 cups of basil
  • 3 cloves of garlic
  • 1 cup of toasted pine nuts
  • 1/2 lemon
  • 3/4 cups of olive oil
  • Salt & pepper


  1. Place 1 cup of pine nuts in a small pan over medium heat. Stir with a wooden spoon until golden brown on both sides (5-7 minutes). Set aside.
  2. In a cuisinart or food processor, blend kale and basil.
  3. Add garlic, toasted pine nuts and squeeze the lemon juice. Season with salt and pepper.
  4. While the food processor is going, add in the olive oil and blend until creamy.