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Parsley Kale Walnut Pesto

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.
Prep Time5 mins
Total Time5 mins
Course: Sauce/Spread
Cuisine: dairy free, gluten free, vegan
Servings: 4 people
Calories: 94kcal


  • 1 packed cup chopped kale
  • 1 packed cup parsley
  • ¼ cup raw walnuts
  • ¼ cup pepitas (raw pumpkin seeds)
  • 2 cloves garlic
  • 2 tbsp fresh lemon juice
  • ¼ - ½ 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.


Calories: 94kcal | Carbohydrates: 6g | Protein: 4g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 291mg | Potassium: 280mg | Fiber: 3g | Sugar: 1g | Vitamin A: 3550IU | Vitamin C: 71.8mg | Calcium: 70mg | Iron: 1.3mg