Kale Pesto


  • 2 cups torn kale (no stems) and parsley, combined (you can substitute these for any other leafy greens)
  • 1/2 cup olive oil
  • 1/4 teaspoon salt (more to taste)
  • 1 clove garlic
  • Juice of one lemon
  • 1/4 to 1/2 cup raw almonds


Put the greens, olive oil, salt, garlic, and lemon juice in a food processor and pulse until smooth.

Add the almonds and pulse until you reach your desired consistency.

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