Chowhound Presents: Table Talk with Michael Pollan of The Omnivore’s Dilemma Tenth Anniversary Edition

Kale Almond Pesto

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Ingredients (7)

  • 1 bunch kale, steamed to bright green -if you are looking for an exact measurement, I used 6 ounces
  • ⅓ cup toasted almonds
  • 3 cloves roasted garlic
  • ½ teaspoon celtic sea salt
  • 2 tablespoons lemon juice
  • 1 tablespoon olive oil
  • pinch red pepper flakes


Mid July and pestomania is in the air. I’ve been working on a variety of pestos night and day for the last week. Today’s version is Kale Almond Pesto.


  1. 1Place kale in food processor and pulse until chopped
  2. 2Add almonds and garlic, pulse again to incorporate
  3. 3Pulse in salt, lemon juice, oil and pepper flakes
  4. 4Continue pulsing until pesto reaches desired consistency (I like mine fairly smooth)
  5. 5Serve over Sesame Crackers
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