Zesty Basil & Kale Pesto

March 05, 2016 0 Comments

Zesty Basil & Kale Pesto


I have serious love for pesto, and of course nothing beats home made. I love having it in the house because it's a great time saver in the kitchen. A few spoonfuls can be added to pasta or zucchini zoodles with some fresh cherry tomatoes, or used a dip with vegetable sticks.

This zesty creation is made with the added goodness of organic lemon essential oil which really compliments the basil. If you don't have lemon oil, zimply add the lemon zest from your juicy lemon.

The nutritional yeast flakes are great if you're vegan to give you a vitamin B12 boost. This is totally optional, so if you don't have it don't stress. If you're not vegan you can use some Parmesan instead. If you're not a fan of kale you an use rocket or spinach for this recipe too.


Zesty Basil & Kale Pesto

Prep time 5Cook time 0Total time 15Yield: 350g



2 cups basil leaves
2 large kale leaves, stemmed removed
1 avocado
1 juicy lemon, juiced
1/3 cup cashews, soaked
3 garlic cloves, crushed
2 tbs sunflower seeds
2 tbs olive oil
2 tbs water
2 tbs nutritional yeast flakes
1 tsp Himalayan pink salt
3 drops of doTERRA lemon oil 


  1. Place all ingredients into a high speed blender
  2. Blend on high until the mixture is smooth
  3. To store place in an air tight container and top with some lemon juice and olive oil to stop the avocado from going brown
  4. Great with spiralised zucchini, shredded chicken or as a dip

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