Vegan Kale Pesto

Unless you’ve been hiding under a stone for the past 12 months you will have noticed the staggering amount of attention that kale has been receiving; as far as leafy greens are concerned kale is currently enjoying it’s moment of fame as the new supercool superfood to take center stage.

Luckily for health conscious parents like ourselves (heh heh) this hype around kale has led to health enthusiasts clambering over each other to invent new and exciting ways to consume this green superfood.

As much as I like kale I must admit I haven’t rushed to try myself a kale smoothie but I have been won over by this Kale Pesto which I have modified from the recipe I found on

Little Chickpea is very suspicious of any leaves she finds on her plate and has been since we started Baby Led Weaning over 7 months ago.  I’m not sure whether this is because she finds the texture difficult to chew and swallow or perhaps she is just confused at seeing leaves on her dinner plate after I’ve spent all day reminding her NOT to eat the leaves she picks up when we are out and about. Either way, sneaking kale into pesto like this has been the only successful attempt to get kale into her diet so far and for that reason it deserves it’s own blog post.

A note about the ingredients: I have tried making pesto with almond nuts, pine nuts and walnuts. In my opinion all are good options but walnuts are my preference whilst almonds work best if you roast them briefly in the oven first before grinding them down. If you require a nut-free pesto I would recommend trying out Jack Monroe’s “Nut-free super Kale pesto“.

A note about the method: Of course pesto is not traditionally made using a food processor but I must admit I opt for the time-saving option of bunging all the ingredients into my NUTRiBULLET in one go and pressing down until it yields a super creamy sauce. If you don’t have a pestle and motor or a food processor to grind your nuts you could either buy ready ground nuts from the supermarket or revert to the tried-and-tested method of popping your nuts into a sandwich bag and beating them into oblivion with the end of a rolling pin.  Either way this is a super easy recipe to follow regardless of what tools you have in your kitchen.

We enjoy pairing pesto with my home-made gnocchi (see links below) or wholemeal or buckwheat pasta.  If you have any other great ideas at how to use this wonderful sauce let me know!


  • 80g kale
  • 80g walnuts
  • 1-2 cloves of garlic
  • 80ml olive oil
  • Juice of one lemon
  • 1 tsp nutritional yeast


  1. Wash and shred the kale making sure to discard the tough stem sections.
  2. Put all the ingredients in a food processor and blend into a creamy but thick paste.

Here’s a link to the recipe for my Butternut Squash Gnocchi 

Here’s a link to the recipe for my Wholemeal Baby Gnocchi

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