This 2-Minute Paleo Kale Pesto is zingy and flavorful, without any dairy, nuts or seeds. Add it to pasta, fish, chicken, veggies and more! It’s the perfect flavor booster for any AIP, Paleo or Vegan meal or snack. And it comes together in 2 minutes flat!
As you may already know, I am a huge fan of sauces, seasonings, dips and dressings, especially when it comes to flavoring AIP meals and snacks. An uncomplicated meal with simple, whole-food ingredients really gets kicked up to the next level with the addition of a delicious flavor booster, such as this 2-Minute Paleo Kale Pesto.
The peppery flavor of the kale harmonizes beautifully with the spicy garlic, tangy lemon juice and savory nutritional yeast, creating a complex flavor combination that can be added to almost any dish. Plus, this whole recipe requires just six ingredients and two minutes, so it’s a great one to have on rotation for quick AIP weeknight meals and snacks. Whip it together and toss with pasta, drizzle over roasted chicken or get fancy with an AIP pesto pizza. The options really are endless. See the list at the bottom of this post for some more amazing ideas for how to use this Paleo Kale Pesto.
2-Minute Paleo Kale Pesto Ingredients
This Paleo Kale Pesto recipe really does take just two minutes if you use organic baby kale that requires no washing or prepping! Just toss the ingredients in a food processor and whiz away!
- Organic baby kale – I love to just buy a container of organic baby kale to make this kale pesto recipe super quick and simple. Just dump the container in your food processor – no prep necessary. If you have fresh curly kale on hand, feel free to use that instead. Just be sure to wash it and remove the tough stems. Lacinato kale will also work, but is a tougher green, so the pesto texture may be a bit different.
- Garlic cloves – for a nutty, spicy kick
- Fresh lemon juice – for zip
- Nutritional yeast – for a savory, cheesy flavor that helps keep this kale pesto dairy free, as well as Paleo, AIP and Vegan
- Extra virgin olive oil – for a buttery flavor and consistency that ties the pesto together
- Sea salt – to make all the flavors shine
You may notice that this kale pesto recipe doesn’t have any nuts or seeds. That’s to keep the recipe AIP compliant, as well as provide a nut-free pesto option for those allergic to nuts. But don’t fret – I promise you won’t miss them! The flavor and texture of this kale pesto is so delicious, you’ll forget you ever even had pesto with nuts in it before.
How to make 2-Minute Paleo Kale Pesto
Add all ingredients to a food processor or high-speed blender. Pulse until desired consistency, stopping to scrape down the sides as needed. Enjoy!
This recipe makes enough for about 16 servings, depending on how you use it. I absolutely love me some kale pesto, so mine never lasts through that many meals, but you do you.
this recipe!
How to store Paleo Kale Pesto
To store, drizzle a little extra virgin olive oil on top (to prevent browning) and store in an airtight container in the fridge for 3-5 days. To freeze, divide the kale pesto among silicone molds or an ice cube tray and place in the freezer. Once frozen, pop out and store in an airtight container, freezer bag or silicone bag in the freezer for 3-5 months. To use, either add a frozen cube straight to a hot dish and toss, or thaw in the fridge until softened.
How to use Paleo Kale Pesto
This Paleo Kale Pesto is incredibly versatile and goes great with just about anything. Here are some delicious ideas to get you started:
- Toss it with some pasta for a delightful kale pesto pasta. For AIP and Paleo versions, use zucchini noodles, spaghetti squash or cassava pasta.
- Use it as a heavenly pizza sauce for AIP pizza, instead of traditional tomato-based pizza sauces.
- Roast up some veggies and toss them with this kale pesto, or simply drizzle it over the top. My favorites are roasted cauliflower, broccoli, all the winter squashes and summer squash.
- Use it to drizzle over grilled or roasted meats, like chicken, steak and pork.
- Kale pesto goes great with seafood. Toss it with some shrimp or drizzle it over some salmon. It would even make a great pesto tuna salad by just mixing some with some canned tuna!
- Add a dollop of kale pesto to salads and nourish bowls for a killer boost of flavor and nutrients.
- Kale pesto makes an excellent dip for fresh veggies and crackers. Serve it with your next charcuterie board!
- Slather it on a sandwich or wrap.
- Dollop some on a frittata or some scrambled eggs.
- Try one of these delicious recipes from the blog:
Go wild! And be sure to share the ways you use this Paleo Kale Pesto in the comments section at the bottom of this post.
Other recipes to try
If you loved this 2-Minute Paleo Kale Pesto, try one of these Paleo and AIP sauces next:
2-Minute Cilantro-Lime Coconut Yogurt Sauce
2-Minute AIP Ranch (Dairy-Free, Paleo, Vegan)
Arugula Pesto (Paleo, Whole30 & AIP)
If you enjoyed this Paleo Kale Pesto, I would love it if you would leave a star rating and review! And be sure to snap a photo of it and share it with me on Instagram by tagging @hurriedhealthnut and hashtagging it #hurriedhealthnut.
Print
2-Minute Paleo Kale Pesto (AIP, Nut-Free, Vegan)
- Prep Time: 2 minutes
- Total Time: 2 minutes
- Yield: 16 servings 1x
- Category: Sauces
- Method: Blend
- Cuisine: Mediterranean-Inspired
- Diet: Gluten Free
Description
This 2-Minute Paleo Kale Pesto is zingy and flavorful, without any dairy, nuts or seeds. Add it to pasta, fish, chicken, veggies and more! It’s the perfect flavor booster for any AIP, Paleo or Vegan meal or snack. And it comes together in 2 minutes flat!
Ingredients
- 5 oz baby kale (approx. 4 cups, loosely packed)
- 2 cloves garlic
- 1 tsp sea salt
- juice from 1/2 lemon
- 1/3 cup extra virgin olive oil
- 1/4 cup nutritional yeast (non-fortified for AIP)
Instructions
Add all ingredients to a food processor or high-speed blender. Pulse until desired consistency, stopping to scrape down the sides as needed.
Equipment
food processor
Buy Now →
measuring spoons
Buy Now →
measuring cups
Buy Now →Notes
Use this Paleo Kale Pesto as a veggie dip, cracker dip, pizza sauce, sandwich spread, pasta sauce, salad dressing, or anywhere else you enjoy pesto.
To store, drizzle a little extra virgin olive oil on top (to prevent browning) and store in an airtight container in the fridge for 3-5 days. Alternatively, divide among silicone molds or an ice cube tray and freeze. Once frozen, pop out and store in an airtight container, freezer bag or silicone bag in the freezer for 3-5 months. To use, either add a frozen cube straight to a hot dish and toss, or thaw in the fridge until softened.
All nutrition information is an estimate, only, using an online nutrition calculator.
Nutrition
- Serving Size: 1/8 cup
- Calories: 60
- Fat: 4.6g
- Carbohydrates: 3.9g
- Fiber: 1g
- Protein: 2.2g
Keywords: kale pesto, nut-free, dairy-free, vegan, aip, paleo, kale, pesto
No Comments