Kale pesto

October 27, 2014
Serves: 1
Prep Time: 5 mins

Kale – the lovechild of the food industry which packs more nutritional punch per calorie than almost any other food on the planet. Rich in beta-carotene, vitamins C and K, and folate – which are all brilliant for your organs, immune system and even your happiness. Kale is also the richest source of carotenoids in the leafy-green vegetable family, making it a top cancer-fighter. Kale helps to regulate estrogen, protects against heart disease, and regulates blood pressure. The calcium in kale is more absorbable by the body than milk (and gram for gram, contains more calcium than milk)! This makes it an excellent choice for both prevention and treatment of arthritis and osteoporosis. So I try to pack a fair bit of it into my diet.

Kale is quite fibrous so it can be difficult for some people to digest which is why making it into this scrummy kale pesto is a great way to eat it. This kale pesto recipe is quick to make, totally delicious and a great way to add extra nourishment to a dish. Dollop it on pasta, soups, courgette noodles, salads, pizzas, spread on toast… It’s so yummy and bursting with flavour and goodness.


  1. Wash the kale and basil, then tear them into small pieces. There is no need to remove the stalks as the blender will break them down.
  2. Pop the kale, basil, pine nuts, garlic, olive oil and lemon juice in a food processor and season to taste then whizz into a paste.
  3. If you would like to store it then place the pesto into an airtight container or jar and cover the surface with a little more olive oil. You can then store it in the fridge for a week or freeze it for up to a month.


  • 2 large handfuls of kale
  • 1/2 lemon, juiced
  • About 2 stalks with leaves of basil (roughly 10g)
  • 1/3 cup pine nuts
  • 1 clove garlic
  • 1 tsp extra virgin cold pressed olive oil

To taste

  • salt and pepper

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