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Kale Pesto

A budget-friendly blend of kale and spinach create this vibrant pesto and a delicious serving of leafy greens.

Kale Pesto


  • 270 g (4 cups) kale, chopped
  • 120 ml (½ cup) olive oil
  • 2 teaspoons red wine vinegar
  • 60 g (¼ cup) roasted red pepper
  • 2 garlic cloves, roasted
  • ½ teaspoon thyme
  • 1 teaspoon lemon zest
  • 2 Tablespoons pumpkin seeds, toasted
  • 15 g (½ cup) spinach
  • ¼ teaspoon salt, optional
  • ⅛ teaspoon ground black pepper, optional


  1. In a large pot of salted, boiling water, blanch 270g (4 cups) of kale for 4 minutes.
  2. Shock in a bowl filled with ice and water; strain. Once water has drained away, press out as much water as possible, leaving 35g (1/2 cup) of blanched kale.
  3. Place all ingredients into the Vitamix container in the order listed and secure lid.
  4. Select Variable 7.
  5. Using the On/Off switch to quickly pulse 15-20 times, using the tamper to press the ingredients into the blades.


Serve over pasta, or with bruschetta and flatbread as a dip.

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