What Kales You Makes You Stronger!

Lemony Kale Pesto Recipe

by Brigitte Center



Whenever I serve this pasta sauce to my friends and family, they flip out! This is KALE? they ask? YES IT IS, I proudly say.... and then they ask for seconds.  It is a 'raw vegan' sauce, too -that makes it even more amazing! I love it because it lasts for up to  2 weeks refrigerated and freezes really well! I always make a double batch.

  • 1 large bunch dinosaur kale - the one with flat dark leaves
  • 1/3 cup nutritional Yeast
  • 1 cup pine nuts
  • 1/3 cup cold pressed olive oil
  • 1/2 teaspoon sea salt
  • 1 tablespoon lemon zest
  • 3 tablespoon lemon juice, freshly squeezed (3 lemons - and zest them before your juice them, so you can use the zest in this recipe!) 
  • 6 clove garlic, whole


  • Cut off the thicker bottom stems from kale. 
  • In a food processor fitted with an s-blade, add the Kale, nutritional yeast, pine nuts, salt, lemon zest, lemon juice, salt, and garlic and olive oli.
  • Process until it's really finely blended and has a creamy. 

Toss with the any pasta you like or make a RAW pasta by peeling zucchini strips.

Topping suggestions:
  • Chopped red, orange, or yellow  peppers
  • Chopped Kalamata olives
  • Toasted pinenuts

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