Kale Pesto Vegan and Paleo
This Kale Pesto recipe will be a favourite among vegan and paleo lovers.
I love making my own pesto because I can control the ingredients and make it dairy free.
This pesto recipe is made with kale, basil, parsley and pecans and I decided to mix it in with baked spaghetti squash for my dinner last night, it was delicious.
Ingredients
- 4-5 cups kale, chopped
- 1 cup curly parsley
- 1 cup basil
- 2-3 garlic cloves
- 1 tsp sea salt
- 1/2 cup pecans
- juice of half a lemon
- 1/4 cup olive oil
Directions
- In a cast iron pan lightly saute kale in some olive oil for a few minutes
- In a food processor blend kale, parsley, basil, garlic, pecans, lemon juice, and salt together. Pour in olive oil slowly until desired texture.
- Serve with pasta, over baked spaghetti squash or with chicken.
Original Recipe by Shirley Plant
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About Shirley
I'm Shirley Plant, nutritionist and cookbook author. My passion is helping you figure out which foods fuel your body and which ones deplete it.
Shirley's Cookbooks
Finally... Food I Can Eat!
A dietary guide and cookbook featuring tasty non vegetarian and vegetarian recipes for people with food allergies and intolerances. Recipes free of gluten, dairy, eggs, corn, wheat, nightshades, sugar and yeast.
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Finally... Paleo Food I Can Eat!
Paleo recipes for breakfast, lunch, snacks, dinner, and dessert. Recipes free of grains, legumes, dairy, refined sugar, eggs and almonds. Plus, chapters on the mind body connection by Dr. Eva Selhub M.D and healing your body from chronic illness with Dr. Terry Wahls. M.D.
Hi Shirley, I was watching your videos with the guest author/doctors and didn’t get a chance to finish watching. I came here to find the link and cannot. Can you help me out?