At Dana’s Bread, I had deli items for sale by the pound for carry out lunch or dinner. Back then, as owner of Dana’s Bread and single mom, on many nights, I was bone tired and grabbed a baguette with pesto from my bakery to take home for dinner. Audra, my young daughter, and I would share dinner of hunks of baguette slathered with pesto from the bakery. It was dinner… all I had the time and energy for, and she loved it! This is a vegan version of my Dana’s Bread recipe, and for The Love of Kale… Pesto.

Check our Facebook page on how I preserve Kale Pesto to have throughout the year! Hugs, Dana

5.0 from 1 reviews
For The Love Of Kale {Kale Pesto}
Kale Pesto {Vegan}
  • 1 and ½ cups packed basil (approximately 1.7 ounces) washed and dried
  • 1 and ½ cups packed baby kale (approximately 1.7 ounces) washed and dried
  • ½ cup walnuts, lightly toasted
  • 4 large cloves garlic
  • ¼ teaspoon sea salt (or more to taste)
  • ½ cup extra-virgin olive oil
  1. In the bowl of a food processor, combine the basil, kale, walnuts, garlic and sea salt.
  2. Pulse to combine.
  3. Add the olive oil and process until smooth, or desired consistency.


Pin It