Go Back
+ servings
Skinny Kale Basil Pesto
No ratings yet
Servings: 0.75 cup of Pesto

Skinny Kale Basil Pesto

Prep Time5 mins
Cook Time5 mins


  • 2 cups packed kale leaves
  • 1.5 cups packed basil leaves
  • 1/2 small lemon, juiced
  • 3 garlic cloves
  • 1 TBS miso paste
  • 2 TBS freshly grated parmesan cheese
  • 1/2 TBS chopped walnuts
  • 1 TBS water
  • 1/2 TBS olive oil


  • Remove the kale and basil leaves from the stem and rinse.
  • Roughly chop the kale leaves so that they fit inside a food processor.
  • Place the kale and basil leaves into a food processor and chop until the leaves turn into small pieces.
  • Add the rest of the ingredients into the food processor and mix until everything is well blended.
  • Pour out all the ingredients into a dish and enjoy with your favorite dishes!


This recipe is inspired by Eat, Live, Run.
I am a garlic lover, so I tend to use at least 3 cloves of garlic in my cooking. Feel free to adjust to your taste.
Need ideas for using the pesto sauce? Here are two:
  1. pesto pizza with cauliflower crust;
  2. egg pesto salad bowl.
Did you make this recipe?Tag @hellolisalin or leave a star rating and comment on the blog!