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+ servings
Paleo pesto in a jar

Paleo Pesto

Prep Time 5 minutes
Total Time 5 minutes
Servings 24 (see notes below)
Calories 64kcal

Ingredients

  • 2 Cups Kale* packed
  • 5 Cloves Garlic
  • 1/4 Cup Nutritional Yeast
  • 1/2 Cup Pinenuts TOASTED** (see notes below)
  • 1/2 Teaspoon Kosher Salt
  • 2 Tablespoons Lemon Juice
  • 2 Teaspoon Lemon Peel*** grated
  • 1/2 Cup Olive Oil
  • 2 Cups Fresh Basil packed + fresh

Instructions

  • Add kale, garlic, nutritional yeast, pine nuts, salt, lemon juice and lemon peel to a food processor and pulse until ingredients are finely minced.
  • Add basil and place the top of your food processor back on.
  • Turn the food processor on. While running slowly pour in the olive oil.
  • Process until the basil is as smooth as you’d like and enjoy!

Notes

Store with a bit of olive oil poured over the top, to prevent browning of your pesto (the prevents it from coming in contact with air and browning the leaves).
 
*You can skip the kale and use all basil in this recipe!
 
**Using toasted pine nuts makes a HUGE difference in flavor. If toasted pine nuts aren’t available at your grocery store, toast them before adding them to the processor in the oven for 5-7 minutes at 350 F.
 
**Lemon peel is optional, but I love a bit of fresh lemon taste in my pesto!
 
Serving sizes will vary with how packed you get the basil and kale. I was able to make about 3 cups of pesto from this recipe, which would make a serving 2 Tablespoons.

Nutrition

Calories: 64kcal | Total Carbohydrates: 1g | Protein: 0g | Fat: 6g | Sodium: 50mg | Fiber: 0g | Sugar: 0g | Net Carbs: 1g

Delicious recipe from Lindsey Hyland // www.thelittlepine.com