Prep Time

15 minutes

Prep Notes

Choose organic ingredients to avoid chemicals and GMOs.

Cooking Time



about 1 cup


2 cups of curly kale leaves (stalks removed) or greens or herbs of choice (basil, cilantro, parsley), 1/4 cup walnuts or pinenuts, 2 garlic cloves (crushed), 1/2 lemon juice, 1/2 tsp salt, 1/4 tsp ground pepper, 1 Tbs nutritional yeast or parmesan cheese (optional).


1. Pulse shredded kale in a food processor with s & p a few times until finely chopped. 

2. Drizzle olive oil while the engine is running, scraping down the sides.

3. Add lemon juice, walnuts and garlic, processing until it turns into a paste.

4. Serve with pasta, with bread as a dip, or top your fish/chicken with a generous tablespoon.


This pesto is versatile and can be made with any greens or herbs you have available. It is also a great way to sneak in extra greens into your diet. Greens and herbs are detoxifying and high in phytonutrients that help fight free radicals to prevent cancer.

Gluten-free, Dairy-free, Paleo, Vegan, Vegetarian.


Alexandra Le Ny Health Coaching