Pesto is a workhorse when it comes to creating simple and healthy meals on the fly. It can be used as a dip, a sandwich spread, mixed into a big bowl of pasta, or made into a cheeseless kale pesto recipe!

This version of pesto is made with kale and walnuts, sans cheese. (Although feel free to add a handful of Parmesan to the finished product, if you wish!) Kale – and any dark leafy greens in general – is incredibly nutrient dense, and helps to fight inflammation throughout the body. Walnuts, meanwhile, are an excellent source of omega-3 fatty acids, which help to support brain function and thereby reduce the symptoms of depression. In short, this is a kale pesto recipe that will make your life easier (and happier) in every way!

Cheeseless Kale Pesto Recipe (Makes 4-6 Servings)


  • 1 small bunch Lacinato (“Dinosaur”) OR curly kale
  • 1 garlic clove, chopped
  • ½ cup walnuts
  • ½ cup olive oil
  • 1 tablespoon fresh lemon juice


  1. Remove the tough center stems from the kale leaves and discard. Chop the leaves.
  2. Lightly massage the kale with a little bit of the olive oil to soften it, before placing it in a blender or a food processor. Add the garlic and walnuts, and pulse until coarsely chopped.
  3. Slowly stream in the olive oil until the mixture is combined.
  4. Remove from the processor, and stir in the lemon juice.
  5. Use as a dip for fresh vegetables, spread onto sandwiches, or mix with pasta for a wholesome meal!

Have you ever tried to make a cheeseless version of pesto? 


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