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Gluten-Free, Dairy-Free Kale Pesto

Enjoy this kale pesto with gluten-free pasta for a delicious and easy Meatless Monday meal or a lovely dside dish or topping with roasted chicken.

Course Main Course, Side Dish
Cuisine American
Keyword kale pesto
Prep Time 5 minutes
Servings 2
Author Deana Larkin Evans


  • 1/3 cup pine nuts toasted
  • 2 cloves garlic crushed
  • Juice from 1/2 lemon freshly squeezed
  • Lemon zest
  • 4 cups organic kale trimmed and washed
  • 1 tsp kosher salt
  • 1/2 tsp freshly ground black pepper
  • 1/3 cup extra virgin olive oil


  1. o make the pesto, add the toasted pine nuts, garlic, lemon juice and zest to a food processor. Pulse until well combined.
  2. Add the kale and pulse until finely chopped, scraping down the sides several times. Add salt and pepper.
  3. Slowly stream the olive oil while pulsing until the pesto thickens. Adjust seasonings to taste.