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Bowl of super-green pesto with a spoon on a rust effect background

Homemade Super-Green Pesto

Forget about buying a jar of pesto that's chock-full of unhealthy fats and MAKE THIS super-quick, super-easy, super-healthy, Homemade Super-Green Pesto. That's a LOT of superpower people... and you deserve it!
5 from 1 vote
Prep Time: 10 minutes
Cook Time: 10 minutes
Servings: 12
Calories: 125kcal
Author: Cheryl Whyte



  • 70 ml Extra Virgin Olive Oil
  • 60 g Pistachios
  • 45 g Finely Grated Parmesan Cheese
  • 40 g Basil Washed. Leaves and small stalks are fine to use but discard large stalks
  • 40 g Kale Woody stems removed
  • 25 g Almonds
  • 25 g Pinenuts
  • 1 Clove Garlic Grated
  • 1 Fresh Lime Juiced
  • ¼ teaspoon Salt
  • tsp Black Pepper


  • Add all the ingredients to a food processor and blitz until you are happy with the texture. Serve and enjoy.


Storage Instructions: Keep refrigerated in an airtight container for 4-5 days or in the freezer for up to six months. For extra freshness, pour a thin layer of extra virgin olive oil over the pesto before storing in either the fridge or freezer. For convenience, freeze individual portions of pesto in ice-cube trays. Then once frozen, transfer them to airtight freezer bags.


Calories: 125kcal | Carbohydrates: 3g | Protein: 3g | Fat: 12g | Saturated Fat: 2g | Cholesterol: 3mg | Sodium: 110mg | Fiber: 1g | Sugar: 1g
Course | Sauce
Cuisine | Italian
Keyword | Easy Pesto, Pesto Recipe, Pesto Sauce
DID YOU MAKE THIS RECIPE? Tag @therealfoodgeek and hashtag it #therealfoodgeek so I can see all your delicious eats!