Kale, Avocado, Flaxseed Oil Pesto (Dairy free, Vegan, Gluten free)

Name: Kale, Avocado, Flaxseed Oil Pesto
Yield: about 1 1/4 cups pesto
Ingredients: 2 cups packed torn kale leaves, stems removed; 1/4 cup pine nuts, lightly toasted; 4-5 garlic cloves, chopped; 1/2 avocado, chopped; salt and freshly ground pepper; 1 Tbsp. lemon juice; 1/4 cup flaxseed oil or extra-virgin olive oil (more if need it)

My kale pesto made with an avocado and flaxseed oil. It took me only 5 minutes to prepare this tasty sauce. If you don’t have pine nuts, you may use walnuts. Also, feel free to substitute olive oil for the flaxseed oil. This pesto recipe is vegan, dairy free and gluten free.

Print Recipe

Kale, Avocado, Flaxseed Oil Pesto

(1 votes, average: 5.00 out of 5)

Serves: about 1 1/4 cups pesto

Ingredients

2 cups packed torn kale leaves, stems removed
1/4 cup pine nuts, lightly toasted
4-5 garlic cloves, chopped
1/2 avocado, chopped
salt and freshly ground pepper
1 Tbsp. lemon juice
1/4 cup flaxseed oil or extra-virgin olive oil (more if need it)

Instructions

In a food processor, pulse the kale leaves in stages, until finely chopped. Add other ingredients and process until a thick sauce forms. Serve with your favorite pasta, sandwiches or as a sauce for a broiled fish.

Notes

You can keep the pesto in refrigerator for about 3-5 days.

Kale pasto sauce

March 18, 2015 By Yelena Strokin

6 Recipes for St.Patrick's Day to Try Strawberry Scones with Blood Orange Icing

8 Comments

La Table De Nana

March 18, 2015 at 1:02 pm

Gorgeous color Yela..
I tried my new shrimp servers yesterday..not so easy making crushed ice..Maybe my blender is too old?
Still looked pretty!That is Yelena here;)

Dominique Allmon

March 18, 2015 at 2:08 pm

Very nice recipe, Yelena. Kale is so versatile! And your pictures are as amazing as ever.

Greetings! – Dominique

The Portas

March 18, 2015 at 2:31 pm

I LOVE pesto…this version looks sooo good! What a great combination of ingredients!
Megan
http://www.pipandebby.com

Angie Schneider

March 18, 2015 at 3:14 pm

That's almost just the way I make my kale pesto. I didn't use flaxseed oil, but peanut oil, sometimes pumpkin seed oil.

Shibi Thomas

March 18, 2015 at 4:13 pm

This Pesto cannot get any more healthier!! Loved every ingredient you added into it.

Anonymous

March 18, 2015 at 6:13 pm

This would be delicious slathered on all sorts of things Yelena. Some gorgeous thick sliced sourdough toast with avocado and this drizzled over the top would make a lovely summer breakfast or lunch. Thank you for sharing this wonderful recipe 🙂

Rosa's Yummy Yums

March 18, 2015 at 7:04 pm

A great and tasty combo!

Cheers,

Rosa

Cathleen

March 19, 2015 at 8:15 pm

This is gorgeous! I have always wanted to make my own pesto but never got around to it. I should do it soon!