Vegan Kale and Pine Nut Pesto, Vegan and Gluten-Free

The best recipe for Kale and Pine Nut Pesto
vegan kale and pine nut pesto gluten free best recipe

Kale, kale and more kale!  

This is a recipe that will put your garden full of kale to good use!   It is a vegan version of pesto but, feel free to add fresh parmesan for added flavor!

This recipe made a large portion!  I served it over brown rice pasta for dinner, then mixed a little into scrambled eggs the next morning and still had left overs!  It would make an excellent spread for sandwiches or add a dollop to grilled vegetables!

You could substitute the pine nuts with walnuts and the kale with spinach if you wanted to mix it up a bit!

vegan kale and pine nut pesto gluten free best recipe

Kale and Pine Nut Pesto

The best recipe for Kale and Pine Nut Pesto
Course Main Meal, Salad
Cuisine American, Gluten Free, Vegan
Prep Time 3 minutes
Total Time 3 minutes
Servings 2
Calories 604kcal
Cost $


  • 1 large bunch of kale remove leaves from stem
  • 1/2 cup olive oil
  • 1/4 cup packed fresh basil leaves
  • 1 large clove garlic
  • 1/4 cup pine nuts
  • juice and zest of one lemon
  • salt and pepper to taste
How many Ounces Are in a Cup?
How many Grams are in a Cup?


  • Bring a large pot of water to a boil.
  • Blanch kale for 30 seconds, remove, drain and run under cold water or place into an ice bath.
  • Dry kale and give it a good squeeze to get rid of excess water.
  • Blend all ingredients together in a food processor.
  • Taste and add salt and pepper as needed, enjoy 🙂


Calories: 604kcal | Carbohydrates: 4g | Protein: 3g | Fat: 66g | Saturated Fat: 8g | Polyunsaturated Fat: 12g | Monounsaturated Fat: 43g | Sodium: 17mg | Potassium: 215mg | Fiber: 2g | Sugar: 1g | Vitamin A: 3010IU | Vitamin C: 28mg | Calcium: 84mg | Iron: 2mg
Cristina C. RD LDN
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