A broke girl with a bucket list

Kale & Spinach Pesto

Kale & Spinach Pesto

I’ve been dying to make my own pesto ever since I got a blender at the beginning of this year! This week I was craving a good, super simple pasta salad, which gave me an awesome opportunity to make this killer pesto that packed in the greens and good stuff while being so delicious!

Inspired by this awesome PinchofYum recipe, this recipe just proves that you don’t need dairy to make a 10/10 condiment – I’ve made a pretty considerable dent in my jar already.


– 3 kale stalks, stems removed

– 1 packed cup spinach

– 1/2 cup extra virgin olive oil

– 1 tsp cold blended garlic

– juice of 1 lemon

– pinch of salt (to taste)

– 1/2 cup raw almonds

– 1 tbsp cold blended basil


– put the almonds in a bowl and cover with boiling water for 20-30 minutes

– while almonds soak, put kale, spinach, oil, garlic, lemon and salt into a blender and blend until mostly smooth

– add almonds a few at a time until they are the right consistency

– blend in basil so that the mix is consistent

– refrigerate before serving (pesto is best served cold!)


to serve… (how I’ll be eating it this week!)

– on top of linseed & chia rice crackers w chopped almonds and cherry tomatoes

– as a dipping sauce for carrot & celery sticks

– mixed into wholemeal pasta and topped with roasted pumpkin and carrot