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Parsley Kale Walnut Pesto (Dairy Free)

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Parsley Kale Walnut Pesto – because fresh basil is hard to find in the winter! Use this dairy free pesto to liven up almost any dish.

Parsley Kale Walnut Pesto

I love pesto! It’s so flavorful and fresh and vibrant. I usually think of it in the summer months when fresh herbs are growing abundantly in our backyard garden. Sadly, in the winter, there is no backyard garden, and fresh herbs, like basil which is traditionally in pesto, are hard to find in the grocery store. And when you do find fresh basil during the winter, it’s usually not that good…it doesn’t smell as fragrant and doesn’t taste as quite as sweet or peppery (likely because it’s been in transit on a truck for days, if not weeks). So, what does one do when they crave pesto in the winter months? They make a not-so-traditional Parsley Kale Walnut Pesto instead.

Parsley Kale Walnut Pesto

Kale is a sturdy leafy green that actually does quite well in the colder months. It grows in our garden well into October and even November if there isn’t any snow yet. I still have to buy it from the grocery store in the wintertime, but it’s always available and inexpensive. Parsley is always hanging around the store year round as well, and in this hearty pesto, it really helps to liven up the flavors.

I never use traditional pine nuts in my pestos because I have a weird reaction to them. I will have an incredibly strong metallic taste in my mouth constantly for several days after eating them. This is apparently an actual syndrome called “pine mouth” or “pine nut syndrome” of which there is really no explanation. Joy! I often change up the nuts I use in place of the pine nuts – this time I used walnuts – but I ALWAYS add pepitas (shelled pumpkin seeds). Since I’m obviously not using any cheese in this dairy free pesto (parmesan is traditional), pepitas give quite a cheesy flavor when ground up.

When summer rolls around and you can get your hands on some amazing fresh basil, you might also want to check out my Mixed Greens Almond and Pepita Pesto, it’s my absolute favorite!

Pesto-Spaghetti-Squash-1

Check out the sneak peak above of how I used this delicious Parsley Kale Walnut Pesto…and, no, those aren’t pasta noodles!

Parsley Kale Walnut Pesto

I hope you love this Kale Walnut Pesto as much as we do. If you try it, please come back and leave me a comment below with your feedback. You can also find me on social media. Be sure to tag @veggie_inspired and #veggieinspired so I’m sure to see it! Enjoy!

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Parsley Kale Walnut Pesto
Prep Time
5 mins
Total Time
5 mins
 
This Parsley Kale Walnut Pesto is perfect in the winter months when really good fresh basil is hard to come by. Quick and easy and very inexpensive, this pesto will liven up almost any dish! Use it as a sauce for noodles, stir some into soup, dollop it onto a baked potato, spread it on a sandwich, or use it as a dip for raw veggies or crackers.
Course: Sauce/Spread
Cuisine: dairy free, gluten free, vegan
Servings: 4 people
Calories: 94 kcal
Author: Jenn S.
Ingredients
  • 1 packed cup chopped kale
  • 1 packed cup parsley
  • 1/4 cup raw walnuts
  • 1/4 cup pepitas (raw pumpkin seeds)
  • 2 cloves garlic
  • 2 tbsp fresh lemon juice
  • 1/4 - 1/2 tsp salt (or to taste)
  • 4-6 tbsp vegetable broth (or water)
  • Drizzle extra virgin olive oil (optional) (omit to keep this pesto oil-free)
Instructions
  1. Place kale, parsley, walnuts, pepitas, garlic, lemon juice, salt and 4 tbsp vegetable broth in a food processor and process until smooth, scraping down the sides as necessary.
  2. If it needs more liquid, add more vegetable broth 1 tbsp at a time until desired consistency is reached. (I used 5 tbsp).
  3. Drizzle with a scant tsp of extra virgin olive oil, if using, before serving.
Nutrition Facts
Parsley Kale Walnut Pesto
Amount Per Serving
Calories 94 Calories from Fat 54
% Daily Value*
Total Fat 6g 9%
Saturated Fat 1g 5%
Polyunsaturated Fat 1g
Monounsaturated Fat 4g
Sodium 291mg 12%
Potassium 280mg 8%
Total Carbohydrates 6g 2%
Dietary Fiber 3g 12%
Sugars 1g
Protein 4g 8%
Vitamin A 71%
Vitamin C 87%
Calcium 7%
Iron 7%
* Percent Daily Values are based on a 2000 calorie diet.

More Delicious Dairy Free Sauces/Spreads to Love:

Sun Dried Tomato Spread

Creamy Dill Sauce w/ Spirulina

Creamy Dill Sauce w/ Spirulina

Creamy Cumin Ranch Dressing

Creamy Cumin Ranch Dressing
Parsley Kale Walnut Pesto - This pesto is perfect for the winter months when really good fresh basil is hard to come by. Bright and lemony parsley balances out the hearty kale perfectly. Try this as a sauce for pasta, stir it into soup, spread it on a sandwich, dollop it on a baked potato, or use it as a dip for raw veggies or crackers.

Comments

  1. deliciousmeetshealthywp says

    I love how versatile this parsley kale walnut pesto is! It goes with so many dishes! Pinning for later.

    Reply

    • Jenn S. says

      Thanks, Tish! No need for cheese! The pepitas help give it that “cheesy” flavor. So good!

      Reply

  5. The Vegan 8 says

    This looks excellent! I LOVE pesto and making different flavors of them! I love to add peas to mine to counteract the bitterness of kale. I love that you added pepitas, that is a great idea! How did you know they taste like cheese?? Oh, and that is so odd about pine mouth, it made me chuckle a bit at the name, not at the fact you can’t eat it. I have to agree though that pine nuts taste freaking NASTY and leave a nasty taste if they aren’t super fresh. They overpower everything if they are rancid. Anyways, I could eat a bucket of this 🙂

    Reply

    • Jenn S. says

      Thanks, Brandi! I didn’t know they gave a cheesy flavor until I used them in another pesto recipe I make and it was AWESOME! Every time after that I would use pepitas in addition to any other ingredients and it’s always the best! Like little miracle workers those seeds!! 🙂 I love the idea of using peas!!

      Reply

    • Jenn S. says

      Yes!! Pesto on pizza is so good! I have individual pizza bites on the blog that use pesto..so good! Thanks, Dixya!

      Reply

    • Jenn S. says

      Yes! I’m all about keeping staples in the fridge for easy grab-n-go! I’m feeling very unorganized tonight actually. No idea what I’m going to make! Aaaahhhh. Thanks, Mel!

      Reply

    • Jenn S. says

      Thanks, Rebecca! My kids don’t think they like kale, but really they just don’t like to SEE it. 🙂 They have no idea it’s here and they happily eat it up! 🙂

      Reply

      • Kate says

        How much is a serving? How many does the recipe serve ? Trying to figure out for my weight watchers points !

        Reply

        • Jenn S. says

          Hi, Kate. Sorry, the recipe should say Yields 1 Cup. I’ll change that now. I would say a serving of pesto is about 3-4 tbsp.

          Reply

  10. Hauke Fox says

    This looks and sounds soooo much better than the store bought stuff! I desperately need to get a food processor! My blender is just too cumbersome to clean afterwards ;-/

    Reply

    • Jenn S. says

      Yes, you totally need one! So much easier to get everything OUT of a food processor too. I feel like a lot is left behind in a blender if it’s not liquid. Thanks, Hauke!

      Reply

  12. veggiesdontbite says

    I looooove pesto! I just made some of my pesto to put in grilled cheese for my creamy tomato soup today! SO yum. And I always use walnuts in mine too. My mom uses them in hers so I always have. This looks amazing!

    Reply

    • Jenn S. says

      Pesto in grilled cheese….YES! Great idea!! That sounds amazing! Your mom was way ahead of her time!! 🙂 Thanks, Sophia!

      Reply

  13. Linda @ Veganosity says

    I’ve never heard of pine mouth. That’s so weird, and so sad for you. I say that only because I love pine nuts.

    This pesto sounds incredible, Jenn. I love that you used walnuts and no olive oil. A total winner of a recipe. Thanks for sharing.

    Reply

    • Jenn S. says

      Thanks, Linda! I always loved pine nuts too and had no problem eating them growing up. This pine mouth business started about 12 years ago. 🙁

      Reply

  14. The Recipe Wench says

    I, too, am not a fan of pine nuts in pesto. I love the idea of adding pepitas and will have to give that a try the next time. This is a great variation of traditional pesto — looking forward to trying it!

    Reply

    • Jenn S. says

      Thanks, Bridget! I really feel the pepitas are the BEST in pesto…even in traditional basil pesto, switching out the pine nuts for peptias is AWESOME! I hope you love it too!

      Reply

    • Jenn S. says

      I agree, Mark! Can’t go wrong with any kind of pesto! Nice to be able to change it up with whatever is in the fridge! Thanks for stopping by!

      Reply

  19. Jen says

    I love the sound of this! I’m a huge fan of basil pesto and I’ve never even thought to make it with a different herb. I love parsley and I think I’m gonna love this pesto too!

    Reply

    • Jenn S. says

      I think you’d like it too, Jen! It has all the garlic and lemon of traditional pesto with a slight twist!

      Reply

  22. Natalie says

    I’m loving this non-traditional take on pesto! Perfect for winter and perfect for those who aren’t so crazy about basil like me. And I’m excited about that pasta that isn’t actually pasta dish coming too 🙂

    Reply

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My name is Jenn. This is my blog where I share delicious plant based recipes for the whole family. I love to cook; I can read cookbooks like novels; and I enjoy experimenting in the kitchen by making standard American favorites healthier.

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