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Food as Medicine: Basil Kale Walnut Pesto

When it comes to elevating everyday nourishment with ease and infusing our days with more greens (especially in these winter months), we lean into this pesto with wholehearted enthusiasm. It's vibrant, fresh, and packed with nutrients. Incredibly easy to make, it can be whipped up in mere minutes, and enjoyed on everything from sourdough toast, eggs, pasta, pizza, sandwiches, grilled chicken, and beyond. And while we love the combo of kale and basil (which is still growing abundantly here in Florida), you can most definitely use any greens you have on hand. This pesto makes anything with which it is coalesced delicious and radiating with the gift of the green.


1/2 cup walnuts
2 tablespoons fresh lemon juice
1/2 teaspoon garlic powder (or 2-3 small garlic cloves)
1/4 teaspoon salt
1/8 teaspoon black pepper
2 cups basil leaves
1 cup curly kale
1/2 cup olive oil


1. In a food processor, combine the walnuts, lemon juice, garlic, salt, and black pepper and pulse until well chopped.

2. Add the basil and kale and pulse until combined.

3. While the food processor is on and running, pour in the olive oil and pulse until combined. For a smoother pesto, add more olive oil as desired.


Keeps 3-4 days in an airtight container in the fridge (drizzle a bit of olive oil on the surface of the pesto to help keep it even more fresh) or frozen up to a couple of months.