Toasted Almond-Kale Pesto

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It’s the season of pestooo! Seriously, what better time of the year could there be for pesto than summer when all the greens are fresh? Today, I’ll be sharing with you a healthy toasted almond-kale pesto recipe!

I’m sure many of you know that kale is good for you, but do you know why, exactly? Let me fill you in..

It’s low in calorie, high in fiber, perfect for detoxifying, and full of antioxidants. Not to mention kale has a bunch of vitamins and nutrients, including vitamin K, vitamin A, vitamin C, calcium (per calorie, kale has more calcium than milk), and iron (per calorie kale has more iron than beef). Not too shabby, huh?

Well, now that I’ve got you hooked (hopefully) on kale, let’s make some kale pesto!

The image of Toasted Almond-Kale pesto[Picture of Toasted Almond-Kale Pesto]


⅓ cup (1.6 oz; 45 g) toasted almonds
3 roasted garlic cloves
3 cups kale
1 cup parsley
¾ cup (4.7 oz; 135 g) extra virgin olive oil
1 teaspoon salt
Parmigiano-Reggiano (for sprinkling on top)


1. Toss kale in food processor and pulse until chopped;
2. Add parsley, garlic, olive oil, and salt; pulse until pesto reaches desired consistency;
3. Top with Parmigiano-Reggiano cheese and parsley.


Pesto can be stored in airtight container in the fridge for up to a week.

Please comment or share to let us know what you think about this recipe! Your opinion means a lot 🙂