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Kale Pesto

This can be a side dish or a main dish - adjust the number of servings accordingly. 

Author nathalie


Kale Pesto

  • small bunch of kale (4-6 leaves, remove the thick part of the stems*)
  • ¼ cup pine nutes (toasted)
  • 1 clove garlic (or wild garlic if in season)
  • ¼ cup olive oil
  • 1 lemon juice and zest
  • 1 tbsp nutritional yeast (optional for a nutty taste)
  • salt and pepper (to taste)

Butternut squash and Pesto

  • 1 bag spiralised butternut squash
  • 225 g frozen peas, defrosted


Kale Pesto

  1. Blanch kale for about 30 seconds,  remove and place in the ice bath to stop the cooking process.

  2. Dry the kale. I squeeze the excess water by hand usually. 

  3. Blend everything together in a food processor. Pulse to create the texture you like best (chunky or smooth) Taste and adjust, adding more salt, pepper, lemon, olive oil, as necessary.

Butternut squash pasta and pesto

  1. Steam for 5 minutes or until squash noodles are tender.

  2. Add the pesto mixture and peas to the cooled pasta and peas. Mix well, season to taste, and serve at room temperature.