Kale & Parsley Pesto

This vegan pesto is nutritious and delicious! Kale and parsley are both packed with nutrients, boasting high levels of vitamin K and an abundance of antioxidants. Additionally, they offer anti-inflammatory, immune-boosting, and detoxification benefits.
Prep Time 10 mins
Total Time 10 mins
Servings 6
Calories 97 kcal


  • 3 cups kale leaves
  • 1 cup fresh parsley
  • 1/4 cup walnuts
  • 1/4 cup sunflower seeds
  • 1/4 cup nutritional yeast
  • 3 tbsp lemon juice
  • 1/4 cup water or as needed
  • 2 garlic cloves or to taste
  • 1/4 tsp himalayan salt
  • Red pepper flakes to garnish, optional


  • Add all of the ingredients to a food processor, and pulse until there are no large chunks of any of the ingredients left, but there is still some texture. If needed, add extra water one tablespoon at a time to achieve desired consistency.
  • Transfer to a bowl or glass jar. Can be kept covered in the fridge for up to 5 days, or frozen for up to 3 months.


  • This recipe makes about 1 1/4 - 1 1/2 cups of pesto.
  • If you don't want to use a combination of walnuts and sunflower seeds, you can use 1/2 cup of whichever you prefer.