Total Time
Prep 15 mins
Cook 15 mins

Silky and sweet from the peas, with a boost of nutrients from the kale, this is just fantastic for any normal pesto application. Happens to be vegan, too! Stir into noodles, use it to sauce a pizza, spread on toasted baguettes as an appetizer--many possibilities. Amounts are, as always, just estimates. This makes a fairly large amount of pesto; I found that it keeps very well in the fridge, staying bright green if topped in its airtight container with just a bit of extra lemon juice.

Ingredients Nutrition


  1. Heat the olive oil in a large saute pan (use one with a lid--you'll need it in a minute).
  2. Add and cook the kale on medium heat until it just begins to get tender, then add the minced garlic and cook 1 more minute until garlic becomes fragrant.
  3. Now add the peas, salt, pepper, and red pepper flakes, stir well, then add the lemon juice, a splash of water, and cover the pan.
  4. Once the peas are warmed through, turn off the heat and uncover.
  5. Carefully pour your cooked veggies into your food processor and pulse several times. Begin processing (lowest speed if you happen to have options), adding additional olive oil in a thin stream as necessary to achieve your desired consistency. If I have it around, I like to use the liquid from a jar of good olives at this point instead of the olive oil: it's up to you.
  6. Once you've reached a smooth consistency you're happy with, taste the pesto for seasoning. Add more salt/lemon juice/pepper as desired, pulse to combine, then you're done and ready to use your pesto!