Dairy free, gluten free, raw vegan

It’s kale season again and here’s something that you can do with it other than juicing, making kale crisps or coronation kale.

The word ‘Pesto’ comes from the Italian word ‘pestare’ which means ‘to pound’. Traditionally pesto is made by pounding together basil and pine nuts with other ingredients in a pestle and mortar, however, making your own pesto doesn’t have to be that labour intensive if you have a food processor.

This recipe features our super hero of the season, kale, and delicious pistachios but has all the basic flavours of a traditional pesto. If you can’t get hold of pistachios, you could also use dry cashew nuts instead.

Try this swirled into the chick pea free hummus, or stirred into the raw tomato soup.

Once prepared, this pesto will keep in the fridge in sealed jar for 3 – 5 days.

Makes about 250 ml (1 cup).


  • 1 cup chopped kale, stalks removed.
  • 1 cup fresh basil leaves
  • ½ cup shelled pistachio nuts, dry
  • 1 tablespoon nutritional yeast
  • 4 tablespoons lemon juice
  • 1 teaspoon lemon zest
  • ½ teaspoon sea salt
  • 6 tablespoons extra virgin olive oil



  1. Place the kale and basil in a food processor and pulse until broken down a little.
  2. Add the remaining ingredients, except the olive oil, and pulse again.
  3. Finally stream in the olive oil and pulse until smooth but take care not to over process.


Come and join me in the Deliciously Raw Kitchen Hangout. It’s free and you can ask any questions you may have about the recipe or the ingredients.



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