Kale-in It Pesto

There’s something glorious about simple recipes. Less than 5 ingredients, minimal steps and a heck of a delicious bang. This has got all that and it’s versatile for many uses, meaning it’s perfect for use as sandwich spread, to pasta, casseroles, roasts or pizza topping…. you name it! Because let’s be real, ain’t nobody got time to be whipping up three meals a day all the time. And meal prep can become a little redundant.  This quick recipe can be used to add an extra dose of protein, healthy oils and leafy greens in any of your other recipes.You’re kale-in it at work and at home, why stop there? Do your part in contributing to our food system in a positive way.

The biggest upside of this recipe is how little food waste is created. When talking about the food and agriculture landscape, or our so-called ‘future of food’ and its sustainability, it is important not to discount the things as we as individuals or consumers can do on a daily basis that makes a big impact in our overall food supply. Nearly one third of all food is wasted as per the Food and Agriculture Organization, and much of that is happening right in our households. As food consumers, it is our responsibility to respect and protect it. Educate ourselves on how best to store food, keep track of what perishables we have in our refrigerators, and use up as much of the edible components as we can. Save the stalks for making broth, or whip up the stems into a pesto. Get creative!

Kale Pesto

MAKES: 2 Cups (500mL); for 6 servings of pasta.
EQUIPMENT: Food Processor or Blender, Measuring Spoon and Cup, Cutting Board


  • 1 Bunch of Kale, including stem
    (’cause let’s be real…. food is too good to be throwing away! It’s edible, why not use it and reduce food waste – transform it into something delicious!) 
  • 3 Cloves Garlic 
  • Juice of 1 Lemon 
  • 3 Tbsp (45mL) Olive Oil 
  • 1 Cup (250mL) Almonds 
  • Optional: 1/4 Cup (60mL) Parmesan Cheese
  • Optional: Freshly Cracked Black Pepper


  1. Wash kale and spin or pat dry using a clean towel. (Do not remove the stems! This recipe uses the entire vegetable. This limits food waste, but also gets you the most for your vegetable haul.) Grossly chop kale into sections may help the blender work through the fibres, depending on the size and type of equipment you may have.
  2. Place all ingredients into a food processor or blender and blitz on high speed until a paste is formed.
  3. Add freshly cracked pepper or parmesan cheese as desired. Transfer to an air-tight container for use later, or add to pasta, on top of pizzas or in sandwich as spread. Use within the week.
    TIP: drizzle a bit of oil once pesto has been transferred to a storage container. This prevents the pesto from oxidizing and keeps the colours looking vibrantly green.  

Nutritional Facts

Per Serving (60mL or 1/4 cup)

Calories: 180 kcal
Fat: 15 g
Carbohydrates: 10 g
Fiber: 4 g
(Net Carbohydrate: 6 g)
Protein: 6 g

A source of:

Vitamin A
Vitamin C
1 and 1/2 Vegetables and Fruit servings and 1/2 a Meat and Alternatives serving from Canada’s Food Guide

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