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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.
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.
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!
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!
- 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)
- 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.
- If it needs more liquid, add more vegetable broth 1 tbsp at a time until desired consistency is reached. (I used 5 tbsp).
- Drizzle with a scant tsp of extra virgin olive oil, if using, before serving.
More Delicious Dairy Free Sauces/Spreads to Love:
Creamy Dill Sauce w/ Spirulina
deliciousmeetshealthywp says
I love how versatile this parsley kale walnut pesto is! It goes with so many dishes! Pinning for later.
Jenn S. says
Thank you! Very versatile!
theveganistafoodie says
I’m always happy to find pesto recipes without cheese. This one looks great. Lots of wonderful fresh ingredients.
Jenn S. says
Thanks, Tish! No need for cheese! The pepitas help give it that “cheesy” flavor. So good!
Kathy Hester says
I love kale in pesto and like the way you use pepitas.
Jenn S. says
Thanks, Kathy! Personally, I think pepitas are a MUST in pesto!! 🙂
Sina @ Vegan Heaven says
Absolutely love it, Jenn! We have pesto at least once a week and this is such a great combo! 🙂
Jenn S. says
Bring on pesto-all-the-things! So good!! Thanks, Sina!
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 🙂
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!!
Dixya @ Food, Pleasure, and Health says
i love to use pesto in pizza..this one looks wonderful.
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!
Mel @ avirtualvegan.com says
I love to try different pestos and this looks great. Fabulous to keep in the fridge for quick dinners when you aren’t organized…most nights for me!
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!
Rebecca @ NOURISHED. the blog says
I’ve done parsley pestos before but never thought to add other leafy greens in too! This is such a great idea!
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! 🙂
foodhuntersguide says
I love the kale in this pesto
Jenn S. says
Thanks, Theresa! It definitely gives it a huge nutritional punch!
Kate says
How much is a serving? How many does the recipe serve ? Trying to figure out for my weight watchers points !
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.
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 ;-/
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!
Vanessa @ VeganFamilyRecipes.com says
What a great recipe, Jenn! Packing so many healthy ingredients into one simple recipe is really an art. Looks wonderful!
Jenn S. says
Thank you, Vanessa! You are so sweet!
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!
Jenn S. says
Pesto in grilled cheese….YES! Great idea!! That sounds amazing! Your mom was way ahead of her time!! 🙂 Thanks, Sophia!
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.
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. 🙁
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!
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!
Mark, CompassandFork says
Any pesto is a good pesto and yours looks really good. I love having it on hand, gives you such flexibility.
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!
Sylvie says
Such a nice variation on a classic!
Jenn S. says
Thanks, Sylvie!
nutrizonia says
love this healthy twist on typical pesto! Yummy!
Jenn S. says
Thank you! Hope you love it!
cookingontheweekends says
Sounds delicious and your photos are beautiful!
Jenn S. says
Thank you so much, Valentina!
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!
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!
Becky says
What a fun combo! I love non-traditional pestos.
Jenn S. says
Thanks, Becky! A great way to use up leftover greens too!
Strength and Sunshine says
Well look at that! I have an abundance of parsley and kale right now 😉 I’ve been eating parsley as my “lettuce” basically the last few months! Haha! I can’t get enough!
Jenn S. says
That’s awesome, Rebecca! I LOVE parsley! It’s so citrusy!
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 🙂
Jenn S. says
You don’t like basil, Natalie? It’s definitely a strong flavor. This kale pesto might be right up your alley then…and still tons of flavor.
Natalie says
Don’t dislike it, but I don’t love it either so regular pesto can be a bit much for me. That’s why this sounds perfect 🙂
Jenn S. says
Totally understand! Thanks!