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Creamy Kale & Walnut Pesto



  • 2 (large) garlic cloves
  • 1 tbsp coconut oil
  • 60g (1/2 cup) walnuts
  • 60g (1/2 cup) cashews, soaked for 3-4 hours
  • 2 large handfuls kale leaves, roughly chopped
  • 1 bunch of basil leaves
  • 125ml (1/2 cup) olive oil
  • 60 ml (1/4 cup water)
  • 1/2 teaspoon sea salt, or to taste
  • 1/4 teaspoon ground black pepper
  • 1/2 teaspoon onion powder
  • 2 teaspoons coconut sugar or coconut nectar
  • 1 tablespoon nutritional yeast


  1. Fry garlic cloves in coconut oil until they brown slightly and become fragrant. (alternatively feel free to roast them in the oven)
  2. Blend the cloves and the rest of the ingredients in a high speed blender or food processor until smooth and creamy.
  3. Store in an air tight container and consume within 4-5 days. Use it as a spread on flatbread, pizza, toast, sandwiches or add to pasta salad, roast potatoes etc! If adding to a salad thin with a tiny amount of lemon juice, water or olive oil to reach your desired consistency and to add a bit of ‘zing’! 😉



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