Kale Pesto

Summer is closing and fall is coming quickly. Too quickly! Yesterday in Calgary, we were on patios and sipping cold drinks. Today, we bring out the cozy socks and look for warm soups….or pesto!! This recipe for our Kale Pesto is the perfect accompaniment to literally almost everything and anything.

It is such an easy recipe and requires very little effort. We love to make a batch and keep it in the fridge. It stores amazing and even freezes if you need. Go ahead and cut the last of the basil. Let’s get ready for the cooler days ahead!

Simply mix everything in a jar with an immersion blender, or throw everything into a blender or food processor. For this round, we used an immersion blender which worked well – minus the slight incident of broken glass some of you might have seen on our socials;)…Oops.

At any rate, once everything is combined, go ahead and pull out your immersion blender and waz it all up!

The cool thing with this pesto is it’s so easy the kids can help. In fact, our kids loved the process and devoured all the green goodness they cooked up!

Kale Pesto

Recipe by cutcookingCourse: SauceCuisine: CanadianDifficulty: Easy


Prep time



This nutty pesto will accompany literally almost everything! It’s excellent with pasta’s and breads, veggies and meat. Don’t worry, even your kids will devour the “green” goodness.


  • 2 cups kale, chopped

  • 2 cups basil, chopped

  • 2-3 cloves garlic

  • 1 cup parmesan, shaved

  • 1 cup avocado oil

  • 2 tbsp lemon juice

  • 1 cup gluten-free cashews

  • salt and pepper to taste


  • Combine all ingredients into a blender or food processor or large jar/container.
  • Using blender, processor or immersion blender, blend all ingredients well.
  • Puree until smooth and has a creamy consistency.
  • Presto! Pesto,
    Stacey and Meg