Kale Almond Pesto

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Keto - Low-Carb - Vegetarian

Pesto is such a great and tasty way to add some extra healthy fats to your meals – whether you are following a Ketogenic diet or just looking to add fats and flavour. With so many different variations I don’t think it’s actually possible to get sick of it…I know this because I’ve been eating it everyday since I made it this week so – fact?

We always have almonds and other nuts in our house. Such a quick and easy snack full of good fats and proteins and I keep a variety of different oils on hand too, so even if you don’t see exactly what’s on the ingredients list – don’t be afraid to work with what you do have, you might surprise yourself with a damn good pesto!

I loved the way this variation turned out though, the almonds gave it a nutty and earthy flavour and the walnut oil added richness and some extra depth. 

So go ahead and make it, then get crazy…put it on your eggs, salads, meats, pasta (if that’s your jam), potatoes and other veg or maybe even a Cauliflower Waffle Grilled Cheese…crazy concept or upcoming blog post…check back later and find out!



2 Cups Chopped Kale

1 Cup Dry Roasted Almonds

2 Purple Garlic Clove (Just what I had on hand, regular garlic will do fine too)

1/2 Cup Avocado Oil

1/3 Cup Walnut Oil

1/4 Fine Grated Parmesan Cheese

1 1/2 Tbsp Apple Cider Vinegar

1 Tsp Fine Grey Sea Salt

1/4 Tsp Cracked Black Pepper


Pulse Almonds and garlic in a food processor until coarsely chopped. Add remaining ingredients and pulse until a fine paste in formed.

Makes about 1.5 Cups (24 Tbsps)

makes 24 servings - Fat 10g - Net carbs .5 - Protein 1.5g

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