Kale-Avocado Pesto


1 cup basil leaves
1 cup parsley
2 cups chopped kale
1⁄4 cup roasted pistachios
4 garlic cloves, minced
Zest of 1 lemon
3 tbsp lemon juice
1 avocado, pit and skin removed
4 tbsp nutritional yeast
3 tbsp olive oil
1 tsp sea salt
1⁄4 cup filtered water

Don’t have Kale? You can use any other sturdy green. Beet greens,
turnip greens, swiss chard, collard greens, etc. Don’t have nutritional
yeast on hand? Use parmesan or pecorino. I also love using a scoop of
salty-umami white miso.


In the bowl of a food processor, place basil, parsley and kale.

Pulse until the greens are roughly chopped.

Add the pistachios and pulse again until the nuts are finely chopped.

Add the garlic, lemon zest, lemon juice, avocado, nutritional yeast, olive oil and sea salt.

Turn on the food processor and slowly drizzle in the water while it is running. Continue blending until smooth.

How to use it? Use as a marinade for chicken, a dip for crudités, a base for meatballs, stir into your favorite soup or use as a sauce for roasted vegetables.



Leave a comment