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Vegan Kale Pesto Recipe with Walnuts

  • Author: Romy London UK
  • Prep Time: 10
  • Cook Time: 5
  • Total Time: 15 minutes
  • Category: Sauces, Dips & Dressings
  • Method: Processed
  • Cuisine: Italian
  • Diet: Vegan


Pairs wonderfully with your favourite pasta and is also great on sandwiches or in a creamy salad dressing for the extra kick of flavour!


  • 1 handful of chopped kale
  • 2 Tbsp chopped walnuts (I used California Walnuts!)
  • 1 Tbsp Extra Virgin Olive Oil
  • 1 clove of garlic
  • 1/2 tsp sea salt
  • 1/4 tsp onion powder
  • 1/4 tsp black pepper
  • 1/2 avocado
  • Juice of 1/2 lemon
  • 1 tsp nutritional yeast


  • Food processor
  • A small mason jar, washed with boiling water prior to adding the pesto!


  1. Now this is a simple one: cut off the stalks of the kale (if there are any left on it) and add all ingredients to a food processor.
  2. Process until you get a smooth paste - you may have to scrape the ingredients down the sides of the processor a few times until you get the desired texture.
  3. If you like to keep bigger chunks in your pesto, that’s of course totally down to you. I myself am more on the smoother side (no pun intended 😉).
  4. If you clean out a mason jar with boiling water, you can add the pesto to the jar afterwards. Seal and it will last in your fridge for at least 5 days.

Keywords: pesto, pasta, vegan, vegan pesto, kale