Nut Free Basil Pesto Recipe

Prep Time 00:05 Total Time 00:05 Yields 2 cups


  • 2 cups packed basil
  • 2 cups packed baby kale
  • 1/3 cup parmigiano reggiano, grated
  • 2 tablespoons lemon juice
  • 1 garlic clove
  • Salt to taste
  • ΒΌ cup olive oil
  • hot water, as needed


  1. Add all of the ingredients except the olive oil to a food processor or a high speed blender. Pulse until finely chopped. With the motor running, drizzle in the olive oil. If needed you can add in a tablespoon of hot water as needed to make a smooth pesto. Taste and adjust seasoning.
  2. Use immediately or store for up to 1 week in a tightly sealed container.

Recipe Notes

  1. You can replace the kale with equal portions basil for a basil only pesto.
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