Kale Pesto Vegan and Paleo

Kale Pesto Vegan and Paleo

This Kale Pesto recipe will be a favourite among vegan and paleo lovers.

I love making my own pesto because I can control the ingredients and make it dairy free.

This pesto recipe is made with kale, basil, parsley and pecans and I decided to mix it in with baked spaghetti squash for my dinner last night, it was delicious.


  • 4-5 cups kale, chopped
  • 1 cup curly parsley
  • 1 cup basil
  • 2-3 garlic cloves
  • 1 tsp sea salt
  • 1/2 cup pecans
  • juice of half a lemon
  • 1/4 cup olive oil


  1. In a cast iron pan lightly saute kale in some olive oil for a few minutes
  2. In a food processor blend kale, parsley, basil, garlic, pecans, lemon juice, and salt together. Pour in olive oil slowly until desired texture.
  3. Serve with pasta, over baked spaghetti squash or with chicken.

Original Recipe by Shirley Plant


About the Author

Written by: Shirley Plant
Shirley Plant is a nutritionist and the author of Finally… Food I Can Eat, a dietary guide and cookbook for people with food allergies, and those looking for healthy, tasty recipes. Shirley offers dietary counselling and menu planning through Delicious Alternatives.

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One Comment

  1. Hi Shirley, I was watching your videos with the guest author/doctors and didn’t get a chance to finish watching. I came here to find the link and cannot. Can you help me out?

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