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Dairy-Free Kale Pumpkin Seed Pesto

Take any meal to the next level with this dairy-free kale pumpkin seed pesto. It whips up in a matter of minutes and is easy to adapt for your taste. It's also nut-free!
Prep Time10 mins
Cook Time0 mins
Course: Appetizer, Condiments, Sauces
Servings: 1 cup


  • 3 cups packed torn green kale leaves (no stems)
  • ½ cup Italian parsley leaves (flat-leaf parsley)
  • ½ cup raw pumpkin seeds, preferably sprouted
  • ¼ cup nutritional yeast
  • 2 Tbsp fresh lemon juice (about half a medium lemon)
  • ¼ cup extra virgin olive oil, or more if you want a thinner pesto
  • 2 cloves garlic, minced
  • Sea salt, to taste
  • Black pepper, to taste


  • Add all ingredients to a food processor and blend until smooth, scraping down the sides with a spatula as needed. Taste and adjust seasonings, as desired.