This easy-peasy kale vegan pesto is going to reignite your love for sauces – I promise! We all know how tricky adding condiments to your meals can be  – with a few squeezes of some sauces, a simple delicious plate can become a processed food fest. 

If you want to reduce sugar intake while getting your favourite delicious flavour hit, then DIY sauces are the way forward, and this healthy pesto is a great place to start.


Serve: 350 ml | Time: 5 minutes | Level : Easy- medium (depending on blender)



  1. In a food processor or hight speed blender, combine the kale leaves and salt. 

    Combine the kale leaves and salt in a food processor or high-speed blender.

    Pulse 10 to 12 times, until the kale leaves are finely chopped. Now add the olive oil and scrape down the sides of the processor/blender to blend in.

    Add the walnuts or almonds and garlic and blend again. Finally add the cheese (optional) and pulse again to combine.

    Ready to serve.


  • 2 cups packed torn kale leaves, stems removed.

  • 1 teaspoon sea salt.

  • 1/4 cup extra virgin olive oil.

  • 1/4 cup toasted walnuts or almonds

  • 4 cloves garlic, chopped.

  • 1/2 cup grated Parmesan cheese. (optional)