Skip To Content

Kale Pesto

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

Kale Pesto


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


  1. In a large pot of salted, boiling water, blanch 4 cups (270g) 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 ½ cup (35g) 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.

Chef's Notes

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

Due to inactivity, your session has timed out and is no longer active.

Reload the page