Kale Pesto

dairy, wheat, gluten, soya and egg free

Kale takes on a brilliant green colour when cooked and is widely available at this time of year. The cashew nuts add a little creaminess to balance the peppery kale.

free from kale pesto


  • 1 bag kale (mine was 200g)
  • 1 cloves garlic
  • 6 tbsp oilive oil
  • juice ½ lemon
  • 2 handfuls cashew nuts
  • salt and pepper


  1. Wash the kale and remove any large stalks - these will not blend and will make the pesto hairy!
  2. Either steam the kale or boil in salted water for a few minutes.
  3. Drain and place in a food processor.
  4. Place all the other ingredients in and blend until smooth.
  5. Season with salt and pepper to taste.
  6. Add more oil if you want a more runny consistancy.
  7. Stir through some gluten free pasta.
  8. Store any left over in the fridge and add to sandwiches, salads, chicken etc.

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