Creamy Kale and Basil Pesto

Using the name 'pesto' liberally, this kale and basil spread does have hints of the popular dish, just without the oil and dairy. But, boy, will you still loooove it!



  • 3 leaves of curly kale, washed and torn
  • 1 bunch of basil, washed
  • juice of one lemon
  • 1/2 cup walnuts
  • 1 14 oz. can of cannellini beans, drained and rinsed
  • 2 cloves of garlic
  • 3 tablespoons of nutritional yeast
  • 1 1/2 teaspoon sea salt
  • water as needed


To a food processor, add the kale leaves and pulse a few times until they are coarsely cut. Add the rest of the ingredients and drizzle in water until you get things moving. This can be made as thick or thin as you like by adding water.

I put this on the OMG Breakfast Pizza, however, you can put it over pasta, a sweet potato, dollop it on a veg burger, use it as a dip... it's up to you.

Like this? Share it!

How did this recipe work out?

Leave a Reply

(Your email will not be publicly displayed.)

Captcha Code

Click the image to see another captcha.