Kale Pesto

This Kale Pesto is one of my favourite ways to get your greens in as it’s packed with nourishing fresh herbs 🌿

It’s vibrant in colour, rich in flavour, nutty in texture and jam-packed with nutrients. It takes just 5 minutes to whizz up my Kale Pesto – perfect for a quick dinner stirred through pasta or spaghetti, whisked into scrambled eggs or omelettes, or dolloped over baked salmon and roasted veggies!

Unlike most store-bought pestos, this Kale Pesto is dairy-free and suitable for vegans too.

Switch up the fresh herbs you use – I love a combination of basil, parsley, dill and coriander, all of which cram in so many nutrients. You can also experiment with less kale, replacing some of it with other leafy greens like spinach, rocket and watercress!

Why not try blending 3 tablespoons of this pesto with a tin of chickpeas to make a pesto hummus?

This lasts for 3 days in the fridge – or portion it into silicon ice cube moulds or mini tupperwares and freeze for up to 3 months, defrosting a pot every few days in the fridge!

If you like this Kale Pesto, I think you’ll LOVE my Loaded Hummus Dip, Beetroot Hummus and Muhammara (Red Pepper Walnut Dip)!

Let me know if you make this by tagging me in a photo on Instagram @elibrechernutrition.


Kale Pesto Recipe (Vegan, Gluten-Free, Nut-Free)


Makes around 6-8 servings depending on portion size

  • 30g fresh basil
  • 30g fresh parsley
  • 120g kale
  • 2 garlic cloves
  • 2 lemons, juiced
  • 4 tbsp pumpkin seeds
  • 5 tbsp extra virgin olive oil
  • 1/2 teaspoon black pepper


  1. Add all ingredients, except olive oil, to a food processor and blitz until smooth.
  2. Scrape down the sides, then add the olive oil and blend again until fully combined. If it looks too thick, loosen with a splash of water. Scrape down the sides if needed and blend again.

📸 If you make this recipe, don’t forget to tag me on Instagram @elibrechernutrition – I LOVE seeing all your creations!



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