Vegan Kale Pesto

Enjoy this Vegan Kale Pesto, it is so delicious with a powerhouse of nutrients!

Vegan Kale Pesto

Kale is a super food that is packed with nutrients. It is one of the highest sources of Vitamin A, which strengthens your vision and immune system.

It is also high in Vitamin C and K. I am always trying to find ways to implement it in our meals.

Adding kale to pesto is just one of the many ways to use this superfood. You can also try our Raw Kale Salad.

Pesto is delicious with pasta, as a sandwich spread, pizza topping or with rice.


For: 8 servings


  1. In a food processor add walnuts and process until finely grounded.
  2. Add kale leaves, basil leaves, garlic, yeast flakes, olive oil, garlic, sea salt and pulse for a chunky pesto.

Recipe notes

Vegan Kale Pesto

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  1. Wow, that looks so delicious! I don’t have a food processor though. Would there be any other good way to properly mix the ingredients?

  2. I LOOOOOVE pesto! What a great idea to add the kale and make it that much more nutrient-filled. Healthy and delicious is always a win-win. Extra bonus, it’s so pretty! Great photo :)

  3. Healing Tomato

    This is my new favorite Pesto recipe. I love that vibrant green color. It is nice to see a pesto recipe that is nothing like the traditional pesto recipe.

  4. I admit, I was never a healthy eater but lately I have really been trying my best to improve on that. I will be putting this recipe on my list of foods to try. Thanks.

  5. Sabrina @ Dinner, then Dessert

    What a great change up of classic pesto! I love the flavor of kale so I know I would love this!

  6. Julia // A Cedar Spoon

    This is such a great way to make pesto! I love that you used kale. I have to try this out.

  7. Heather Serra

    Beautiful photo! I am all about kale. I can’t wait to give this a try. If it tastes as good as it looks, I’ll have a new staple! :)

  8. I have never been a kale fan….but this recipe has actually picqued my interest! I think I will put this in my recipe queue!

  9. I’ll have to try this the next time I get kale from the farmers market (hopefully Saturday!) And to Bob’s comment, you can veganize anything, even kale stems au gratin :)

  10. I blanch kale in a steamer, squeeze out a fistful, reserving the liquid for a little flavor in cooking rice and such, then cut along the length, then about 1/2 slices. Fluff this out into a plastic baggie and freeze in 3-4 oz portions to add to soups and pilafs and such.

    Forgot something — first I cut the stems away. Blanch them too or use raw in a smoothie. Stems cut in 1/4″ pieces and blanched I’ve used in an au gratin, but that’s not exactly vegan.

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