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Kale Basil Hazelnut Pesto © Jeanette's Healthy Living

Kale Basil Hazelnut Pesto

Course gluten-free, vegan, Vegetarian


  • 1 bunch kale
  • 1 bunch basil
  • 4 cloves garlic
  • 1/4 cup toasted hazelnuts
  • 1/2 cup extra virgin olive oil
  • sea salt and fresh ground black pepper to taste


  1. Strip kale leaves off stems and wash well. Bring pot of water to a boil and blanch kale leaves for 30 seconds; remove to a bowl of cold water to cool down. Squeeze kale dry with hands. Place kale, basil, garlic and hazelnuts in food processor. Process, adding oil through feeder tube, until mixture is finely ground. Season to taste with salt and pepper.