Lemony Kale Pesto

Raw food recipe for Lemony Kale Pesto


  • 1 bunch lacinato (dinosaur)kale
  • 1/4 cup nutritional Yeast
  • 3/4 cup pecans
  • ½ teaspoon sea salt
  • zest of 1/2 lemon
  • 1 tablespoon lemon juice, freshly squeezed
  • 1 clove garlic, grated
  • ¼ cup cold pressed olive oil


Remove stems from kale. In a food processor fitted with an s-blade, add the Kale, nutritional yeast, pecans, salt, lemon zest, lemon juice, salt, and garlic. Process until coarsely chopped. Slowly add olive oil and pulse to incorporate. Taste for salt and add more oil if it is too dry. This should not be an oily pesto, only add enough oil so it is moist. Toss with a zucchini Pasta, use as a raw pizza base or as a delicious dip.



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