This page may contain affiliate links. Simply put, if you click and buy, we may receive a small commission (at zero cost to you). Please see our Disclosure Policy for full details.
Eat your greens, right... We have been told this since we were young but that can be easier said than done when it comes to greens like kale. Kids especially can be difficult when it comes to leafy greens so we suggest that you start to hide those greens in recipes like this kale and walnut pesto!
We personally find kale to be very versatile and use it in salads, pesto, soups and stir fry as well as adding it to our smoothies in rotation with other greens.
To add as much nutrition to your overall health as possible, rotate your greens throughout the week.
Kale is part of the cabbage family and has many different types. It's super high in vitamin K1 and is a known super food.
It is recommended to eat kale with good fat for optimal absorption.
If you have high oxalate levels than as a holistic nutritional clinical practitioner, I recommend that you use dinosaur kale.
Add this vegan pesto to these portobello mushroom burgers to add loads of nutrition and flavor. The green color is stunning!
We would love to know if you tried this gluten-free dairy-free pesto or any other recipe on our site! Leave a comment and rate it below. Don’t forget to follow us @coupleofseeds on Instagram.
- Refrigerate: This kale and walnut pesto will last for 3 days in the fridge in a sealed container.
Black Kale and Walnut Pesto
- 2 garlic cloves chopped
- 3 cups black kale packed
- ¾ cup walnuts raw
- ½ lemon squeezed
- pinch sea salt or to taste
- ¼ cup olive oil extra virgin
- 2 tablespoons nutritional yeast
- Chop garlic cloves.
- Add all of the ingredients to a high speed blender or food processor.
- Blend to desired consistency and serve either as a dip, marinade or sauce.