Kale pesto is a tasty and healthy way to boost flavour, fibre and nutrients of your meals. Kids won’t even suspect how healthy it is! When kale and basil are in season, make lots and freeze for the cooler months, so you don’t have to run out!


  • 2 packed cups kale chopped (remove middle rib from leaf first)
  • 2 packed cups basil, including stems (or 1.5 cups basil, 1/2 cup mint if doing tropical version)
  • 4-6 medium garlic cloves
  • Pinch sea salt
  • Freshly squeezed juice of 1-2 lemons or limes
  • 100g unsalted cashews or sunflower seeds
  • 1/2 cup olive oil, extra virgin

Makes 12 large serves


Add all ingredients to food processor and pulse until pesto is desired consistency (usually chunky). Try lime juice and replacing 1/2 cup of basil with mint for a tropical flavour sensation. (Promise you won’t be disappointed.)

Serve with vegetable sticks, or dolloped on to your meal (tastes great on steamed vegetables, salad, grilled meat/fish/vegetable protein or on scrambled/boiled/poached eggs).

Transfer leftovers to a sterilised glass jar, and store in fridge for up to 3 days, or in freezer for up to 3 months. Freeze in an ice cube tray (when frozen transfer to a zip lock bag or other air-tight container) for easy to thaw, dollop size portions.

Recipe adapted from http://ifoodreal.com/vegan-kale-pesto/ and The Foodie and the Chef ‘Tropical Pesto’.

Don’t forget to share how you like to eat Vegan Kale Pesto in the comments or tag me in your comments on social media. Facebook, Instagram and Pinterest.

For more simple Summer meal ideas, check out my previous blogs and download your free copy of the Holiday Health Guide.