Lemon Kale Pesto


We had a random heat wave here in Southern California. The hot, dry weather has not made me want to stand over a hot stove or oven when it’s time to make dinner. This is one of the many reasons why I love pesto so much. Little prep, no cooking, nutritious, delicious, and super versatile.


This pesto, although still green, is slightly different from it’s basil based sibling. The kale lends a nice, earthy flavor that is super subtle. This allows for the flavors of the garlic and lemon to shine. The addition of cashews and nutritional yeast rounds out the sauce with a creaminess that is simply divine.


This dish would also work well with a different leafy green, such as spinach. Pour it over pasta, cook vegetables in it, use it as a dip, spread it on sandwiches, or top off a big salad with a spoonful.


Lemon Kale Pesto


  • 1/4 cup raw cashews
  • 3 garlic cloves
  • juice and zest of 1 lemon
  • 1/4-1/2 cup olive oil
  • 3 cups kale leaves
  • 3-4 Tbsp nutritional yeast
  • salt and pepper to taste


  1. In a blender, blend all ingredients until smooth and combined. Add water a few tablespoons at a time if the mixture is too thick.
  2. Serve immediately on pasta, veggies, or use as a spread or dip!


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