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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!
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Prep Time 10 mins
Cook Time 10 mins
Course Sauce
Cuisine Italian
Servings 12
Calories 125 kcal


  • Food Processor
  • Cheese Grater
  • Garlic Press
  • Spatula


  • 70 ml ( Cup) Extra Virgin Olive Oil
  • 60 g (½ Cup) Pistachios
  • 45 g (½ Cup) Finely Grated Parmesan Cheese
  • 40 g (2 Cups) Basil Washed. Leaves and small stalks are fine to use but discard large stalks
  • 40 g (2 Cups) Kale Woody stems removed
  • 25 g (¼ Cup) Almonds
  • 25 g (¼ Cup) Pinenuts
  • 1 Clove Garlic Grated
  • 1 Fresh Lime Juiced
  • ¼ tsp 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: 125kcalCarbohydrates: 3gProtein: 3gFat: 12gSaturated Fat: 2gCholesterol: 3mgSodium: 110mgFiber: 1gSugar: 1g
Keyword Easy Pesto, Pesto Recipe, Pesto Sauce
Have you tried this recipe? I'd love to see!Mention @therealfoodgeek on IG and tag #therealfoodgeek!