Paleo Homemade Kale Pesto
Elevate your meals with this vibrant and nutrient-packed Paleo Homemade Kale Pesto, a flavorful twist on traditional pesto that’s dairy-free, vegan, and brimming with superfood goodness. Featuring fresh kale leaves as the star ingredient, this recipe combines toasted walnuts, garlic, nutritional yeast, and zesty lemon juice for a creamy, garlicky sauce that’s both wholesome and indulgent. Extra virgin olive oil ties it all together, creating a luscious texture perfect for dipping, spreading, or tossing with your favorite paleo-friendly pasta or zucchini noodles. Ready in just 10 minutes, this kale pesto is a quick and versatile companion for busy weeknights or leisurely gatherings. Refrigerate for up to a week or freeze for meal prep brilliance!
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Ingredients
- 2 cups fresh kale leaves
- 0.5 cups raw walnuts
- 0.75 cups extra virgin olive oil
- 2 tablespoons fresh lemon juice
- 3 units garlic cloves
- 2 tablespoons nutritional yeast
- 0.5 teaspoons sea salt
- 0.25 teaspoons freshly ground black pepper
Directions
Step 1
Wash the 2 cups of kale leaves thoroughly to remove any dirt. Remove the tough stems and roughly chop the leaves.
Step 2
In a dry skillet over medium heat, lightly toast the 0.5 cups of raw walnuts for about 3-4 minutes, stirring frequently until they are golden brown and fill the kitchen with a nutty aroma. Remove the walnuts from the heat and let them cool for a minute.
Step 3
In a food processor, combine the chopped kale, cooled walnuts, 3 garlic cloves, and 2 tablespoons of nutritional yeast. Pulse until the mixture is coarsely combined.
Step 4
Add 0.5 teaspoons of sea salt and 0.25 teaspoons of freshly ground black pepper. Pulse a few more times to integrate the seasoning.
Step 5
With the food processor running, slowly drizzle in the 0.75 cups of extra virgin olive oil until the pesto is smooth and creamy. Pause to scrape down the sides of the bowl as needed.
Step 6
Pour in 2 tablespoons of fresh lemon juice and pulse again to combine, adjusting salt, pepper, or lemon juice to taste if necessary.
Step 7
Transfer the pesto to a container with a lid and refrigerate it for up to a week, or freeze in smaller portions for later use.
Step 8
Serve the kale pesto as a topping for grilled meats, a dip for vegetables, or as a sauce for paleo-friendly pasta or zucchini noodles.
Nutrition Facts
| Serving size | (560.1g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2030.3 |
| Total Fat 210.1g | 0% |
| Saturated Fat 28.1g | 0% |
| Polyunsaturated Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 1292.4mg | 0% |
| Total Carbohydrate 41.8g | 0% |
| Dietary Fiber 17.0g | 0% |
| Total Sugars 4.3g | |
| Protein 27.6g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 483.7mg | 0% |
| Iron 7.2mg | 0% |
| Potassium 1857.7mg | 0% |
Source of Calories