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Lemon Kale Pesto

  19 rater(s)

Pesto is life, people, and we feel sorry for you if you haven’t realized that yet. Whether you need to sauce up some zoodles or want a zesty, protein-rich dip, this kale pesto is going to be your new best friend while cleansing.

  • Prep Time: 5m
  • Total Time: 5m


  • 2 c tightly packed kale, thick stems removed
  • 1 c raw pistachios
  • 1/4 c nutritional yeast
  • 1 large garlic clove, minced
  • 1/2 tsp. cumin
  • 1 tbsp. freshly squeezed lemon juice
  • 1/4 c macadamia nut oil
  • zest of 1 lemon
  • sea salt and pepper, to taste


  1. Put all of the ingredients into the blender and blend until you get a smooth consistency. You may need to leave it blending for about 30 seconds to ensure that the pesto isn't chunky.
  2. Spoon the pesto over some zoodles or pour it into a bowl and use it as a dip.
  3. Store it in an airtight jar in the fridge for 3-5 days.