Kale Pesto

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If you are interested in supporting methylation, you’d better be eating lots of raw, green, leafy vegetables in order to get your body the folate it needs to fuel the process! (If you are interested in reading more about methylation, folate, and MTHFR, check out Part I and Part II of my blog series on methylation). Think spinach, kale, collard greens, and chard… yum!

As far as pesto goes, sometimes it seems like basil has all the fun… but the truth is you can make it out of just about anything green and full of flavor (like dandelion greens!). I’ve used kale in this variation, because it is super tasty and nearly always in season. No need to wait for the peak of summer to have your pesto — now you can enjoy it all winter long! I like to eat it on homemade plantain crackers, cassava chips, stirred into soups, or as a sauce in stir-frys.


Psst. Looking for an awesome brand of AIP-compliant cassava chips like you see in the photo? Find my favorite here!

5.0 from 1 reviews
Kale Pesto
Prep time
Cook time
Total time
Serves: 2 cups
  • 1 bunch kale, chopped (about 4 cups, packed)
  • ¾ cup extra virgin olive oil
  • 1 lemon, juiced
  • 2-3 cloves garlic
  • ½ tsp sea salt
  1. Add all of the ingredients to a high-powered blender or a food processor.
  2. Blend or process for 30 seconds or until a paste forms. Use a tamper, or stop periodically to scrape down the sides of the processor once or twice.
Storage: Keeps in the refrigerator for about a week.


About Mickey Trescott

Mickey Trescott is a co-founder here at Autoimmune Wellness and a co-teacher of AIP Certified Coach. After recovering from her own struggle with both Celiac and Hashimoto’s disease, adrenal fatigue, and multiple vitamin deficiencies, Mickey started to write about her experience to share with others and help them realize they are not alone in their struggles. She has a Master's degree in Human Nutrition and Functional Nutrition, and is the author of three best-selling books--The Autoimmune Paleo Cookbook, The Autoimmune Wellness Handbook, and The Nutrient-Dense Kitchen. You can watch her AIP cooking demos by following her on Instagram.


  • I love the flavor and simplicity of this recipe, and it’s a great complement to lots of dishes. Well done!

    • Mickey Trescott says

      Thanks for giving it a try–I wholeheartedly agree!

  • Sharon Presto says

    I thought it was best to blanche Kale for those dealing with thyroid issues because of its raw
    goitrogenic(sp) effect.

  • Julie H. says

    Hi there! Love your website & we just received your cookbook for Christmas. My husband has to avoid citrus (bothers his stomach), do you have any recommendation for a lemon/lime/orange substitute? I do use Apple Cider Vinegar when I think it might taste okay (ie. salad dressings), but I am looking for other possible options. Thx Julie.

    • Mickey Trescott says

      Hi Julie!
      I think ACV is the best sub here, otherwise you could try a different vinegar (white wine?) to mix up the flavors now and then!

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  • Rose says

    Hi Mickey,

    Today, I bought your book “autoimmune paleo cookbook”, I just hope that this lifestyle could be good for me, I have tried everything but nothing seems to work.
    I had been diagnosed with sarcoidosis 18 years ago, to be honest I have no idea if I have the illness still, in that moment my doctor told me for my age (21 years old) the disorder would disappear by itself.
    I was diagnosed with early menopause 6 years ago, currently I have 39 years old, and that’s why I have osteopenia as well. After 2 years of several test and many doctors, I was diagnosed with Hashimoto’s disease and adrenal fatigue 6 months ago.
    As you can see I have a lot of problems, all of them apparently for autoimmune disorders.
    At the moment I have just a big concern about the autoimmune menu. I am more than happy to eat broccoli and other cruciferous vegetables like cauliflower, kale and cabbage because I know that these vegetables can help me to reverse my osteopenia and my chronic constipation among others, but on the other hand doctors and many researches told about how bad can be the goitrogenics for your thyroid.
    I had been reading that if you cook these vegetables, you can eliminate the goitrogenics but as well you will eliminate the vitamins which are necessary to control my osteopenia and others.
    I really would appreciate if you can give me your advice.

    Thanks in advance for your help

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  • Marina says

    Can I freeze it?

    • Mickey Trescott says

      Hi Marina, yes you can freeze this recipe, I would pour over a little olive oil “cap” to protect against freezer burn, which greens are a little prone to.

  • Sloan Foxe says

    I make this once a week, switching up the greens! Love it so much! It’s refreshing and bright! Tonight, I’ll have it with some protein over riced cauliflower! Thank you, thank you, thank you!

    • Mickey Trescott says

      Thanks for sharing, I’m happy you enjoy it!

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