Super Kale Pesto

kale pesto

Pesto is a classic Italian sauce dish traditionally prepared by grounding and pounding the ingredients in mortar and pestle. It is usually made with garlic, basil, and pine nuts blended with olive oil and cheese. Pesto can be used in a number of ways: with pasta, on bread, with beef, potatoes and even roasted veggies.

This particular recipe is super healthy as its main ingredients are the certified superfood kale, and the healthiest herb basil. It is so delicious too!

 kale pesto2

Kale Health Benefits

Rich in phytonutrient indole-3-carbinol, which helps in DNA cell repair and slowing down the growth of cancer cells.

Rich in lutein and zeaxanthin, which protect your eyes from macular degeneration.

Compared to other leafy green vegetables, kale’s anti-inflammatory properties are unbeatable, especially relating to the treatment and prevention of chronic conditions, such as arthritis, heart disease, and autoimmune diseases.

kale pesto1

Basil Health Benefits

Basil is considered one of the healthiest herbs. These bright green leaves offer a good amount of  vitamins and minerals, including:

Vitamin K, which is essential in preventing blood clotting.
Antioxidants, which fight against free radical damage.
Flavonoids, which protect important DNA.
Iron, calcium, manganese, magnesium, vitamin C, and potassium!

kale pesto

Super Kale Pesto Recipe

  • Servings: about 1 cup
  • Difficulty: easy
  • Print

Ingredientskale pesto
One bunch of kale
2 cups of fresh basil
1/4 cup of pre-soaked walnuts
1/4 cup pre-soaked sunflower seeds
¼ cup extra-virgin olive oil
2 tbsps fresh lemon juice
½ cup parmesan cheese
himalayan salt

Remove the stems of kale leaves.

Blanch the kale by boiling it in water for 1 minute and then soaking it in an iced water bath. Prepare your ice water bath before boiling. Squeeze out some of the excess water from the kale.

Put all ingredients in a food processor (I use this one), and mix until you reach a creamy and smooth consistency.


Notes: You may skip the blanching step and use the kale raw especially if you are using lacinato kale which is more tender. I used curly kale which is tougher.

You can pre soak the nuts together overnight in the fridge and rinse, or you can soak them in hot water for 1 hour. You can also use all walnuts, or even other nuts like almonds and pine nuts.

Store leftovers in the refrigerator for a week or freeze in an ice cube tray for a couple hours then transfer to a zip lock bag and store in the freezer for a long time.

This recipe works best if you use good quality olive oil. 

Homemade garden kale pesto

A post shared by Mani – Wandering Mama (@manigv) on

Info source and recipe adapted from Mercola Recipes.


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