Simply Delicious Toasted Walnut, Basil & Kale Pesto

I nonetheless bear in mind the day I made my first recent pesto sauce from scratch. I dipped a small spoon into the blended sauce and supplied the spoonful to my husband to attempt. He made a face at first (he normally does that as he’s a cautious taste-tester) however that face became approval rapidly as soon as the spoon was in his mouth. Since then I’ve typically made pesto pasta for his work lunches and these have been all the time extremely rated by him. From that first recipe way back, I’ve now improved it right into a easy recipe to make a simple fragrant pesto sauce for pasta dinners and to unfold onto breads for breakfast or lunch. It is so scrumptious that I need to share it with you! Jump to Recipe

Using solely Eight elements, this vegan, egg-free, dairy-free, soy-free and gluten-free Simply Delicious Toasted Walnut, Basil & Kale Pesto recipe is extraordinarily versatile. You can use this pesto sauce to make chilly or sizzling pasta dishes for lunch or dinner, deliver it for varsity or work lunches, and even to events and potluck capabilities. Besides pastas, bagels and bread, it’s also possible to unfold pesto sauce onto crackers or reduce greens, or use it as a dip for baked potato fries. For these with gluten sensitivities, select a gluten-free pasta, bread or cracker different to mix with this sauce.

Since recent basil leaves and pine nuts will be costly and in addition tough to supply readily, this recipe makes use of largely kale leaves and toasted walnuts to realize the identical scrumptious impact. If you’re toasting walnuts from scratch or have already got some readily available, reserve a handful to sprinkle onto the completed pasta for a satisfying crunch. You may also sprinkle on toasted pumpkin seeds for extra deliciousness. This recipe is extraordinarily adaptable, so for those who don’t have a number of the listed elements, see the recipe and notes under for extra ingredient substitutions and topping ideas. Our household loves this recipe and I hope you do too!

A easy and deliciously flavorful egg-free, soy-free, gluten-free and dairy-free pesto sauce that gained’t break your financial institution. Freeze the extras and luxuriate in for a lot of months to come back!


Appetizer, Main Course, Salad, Side Dish




Plant-based, Vegan

Servings: 28 tablespoons (1 Three/Four cups complete)

Calories: 92 kcal

  • 9
    massive garlic cloves
  • 1 ½
    toasted walnuts
    [222 g]
  • 1
    chopped recent basil
    [30 g] (can embrace the stems in case you are utilizing a excessive pace blender)
  • Four
    recent torn kale leaves
    [80 g] (or use a child kale/spinach leaves combine)
  • 10
    olive oil
    [150 mL, equivalent to about 1/2 a cup plus 2 tablespoons] (or one other vegetable oil)
  • Three
    lemon juice
  • 1
  • ¼
    floor black pepper

Topping Suggestions

  • Toasted walnuts
  • Toasted pumpkin seeds
  • Ground flaxseed
  • Vegan cheese shreds
  • Toasted sunflower seeds
  • Diced recent apple cubes

  1. If not already out there, toast the measured quantity of walnut items in a toaster oven or standard oven. To achieve this, preheat the oven to 350 F or 180 C after which toast the walnut items for about 6-Eight minutes all sides, or till browned. Set apart to chill barely.

  2. Meanwhile, wash and rapidly pat dry (utilizing a paper towel or kitchen towel) the recent kale leaves (doesn’t should be completely dry). Tear the kale leaves away from the stems, after which tear the leaves into smaller chunk sized items. Measure out Four cups and set this apart in a bowl.

  3. Wash and rapidly pat dry the basil leaves and stems (if utilizing a excessive pace blender). These additionally don’t should be completely dry.

  4. Peel and roughly chop the garlic cloves, then add this and all the opposite elements right into a excessive pace blender or meals processor (toasted walnuts, kale, basil leaves, salt, pepper and lemon juice).

  5. Blend these elements on excessive pace, stopping just a few occasions to scrape down the perimeters of the meals processor bowl, till a clean inexperienced sauce is shaped.

  6. Serve as is over pasta, bread, bagels, or crackers (for these with gluten sensitivities, use a gluten-free different). If you want, sprinkle on a mixture of toppings (optionally available). See the advised toppings listed above. Spoon the extras into an ice dice tray and freeze for 48 hours in a freezer earlier than eradicating the ‘cube portions’ to place into a zipper mounted bag, for simple use within the months to come back!

If you would not have a excessive pace blender or meals processor, don’t use basil stems on this recipe. Only use the basil leaves. For a smoother sauce, mix the elements for longer or add an extra 1-2 tablespoons of vegetable oil into the meals processor bowl in the course of the mixing course of.


This recipe will be made with 5 cups of recent basil leaves as an alternative of a mixture of kale and basil leaves. Alternatively, for those who don’t have any basil readily available, you need to use 5 cups of recent kale leaves as an alternative. For those who don’t have kale or basil leaves, you possibly can substitute in an equal quantity of a mixture of washed and dried child kale and spinach leaves. I’ve even made this recipe earlier than utilizing simply spinach leaves as an alternative of the kale leaves on this recipe, together with one cup of recent basil leaves!


Although this can be a dairy-free recipe, if you want a extra ‘cheesy’ pesto sauce taste, be happy so as to add in a ¼ cup of vegan cheese shreds to this recipe in the course of the mixing course of.

Nutrition Facts

Simply Delicious Toasted Walnut, Basil & Kale Pesto

Amount Per Serving

Calories 92
Calories from Fat 81

% Daily Value*

Fat 9g14%

Saturated Fat 1g6%

Sodium 87mgFour%

Potassium 83mg2%

Carbohydrates 2g1%

Fiber 1gFour%

Sugar 1g1%

Protein 1g2%

Vitamin A 1001IU20%

Vitamin C 13mg16%

Calcium 24mg2%

Iron 1mg6%

* Percent Daily Values are based mostly on a 2000 calorie food regimen.

I like that this pesto sauce makes a big amount in order that it may be frozen into ice-cube parts for later use within the coming weeks and months. This pesto sauce freezes effectively for not less than Three-Four months in a deep freezer, thaws rapidly to room temperature as soon as faraway from the freezer and solely a small portion is required at a time (I discover that usually 2 tablespoons of this pesto sauce is already adequate to deliciously taste a bowl of pasta).

Enjoy this Simply Delicious Toasted Walnut, Basil & Kale Pesto with pasta as a sizzling or chilly dish. My kids and husband find it irresistible once I sprinkle on some toasted walnuts and pumpkin seeds, in addition to floor flaxseed and generally a smattering of vegan cheese shreds to the pasta noodles. Feel free to be inventive, utilizing nonetheless a lot pesto sauce you want and including in no matter toppings you want. Recently we started including in diced recent apple cubes to a bowl of pesto smothered pasta noodles (pictured above), making a lightweight and refreshing meal paying homage to summer time. Can’t wait to take this dish to the subsequent celebration perform!

The greatest a part of this recipe to me? This is that I get to make use of my very own homegrown basil leaves, harvested proper from a pot close to my lounge window. Our kids and I’ve had a lot enjoyable tending our little indoor residence ‘garden’, watching these basil crops develop from seeds planted a yr in the past. It doesn’t matter what the climate is like exterior (snow for us right here) – we nonetheless get to reap a plentiful quantity of recent basil leaves all year long!

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