5 minute kale pesto made with avocado, olive oil, and garlic. An easy paleo whole30 sauce to serve with pasta, veggie sticks, or eat with a spoon! A healthy, light, and fresh pesto recipe.

You know what’s really great in life?

Going camping and pulling out you mason jar of kale pesto and eating it with a spoon.

That’s what’s really great.

It’s like those fancy jar salads, but all mixed up like pesto.

Pretty fancy, I know.

We like to keep things light and fresh around here, so anything that reads fast food and is basically salad you can eat with a spoon- I’m in.

My favorite thing about this recipe is the ingredients.

I mean, I’m pretty much kale’s number one fan.

So, the fact that I usually double up on the kale in this recipe means I have a whole jar of kale in my fridge- all seasoned and ready to go!

Plus, AVOS are life.

The creaminess from the avocado with the tang of the lemon and garlic, plus a pinch of sea salt flakes; we are talking good eats people.

What to eat with kale pesto

A few ways to use this kale pesto:

1. Spread it on these sweet potato pitas.
2. Dip cucumber and carrot sticks right into the jar, duh.
3. Eat it with a spoon- my personal favorite.
4. Serve it up with this sweet potato gnocchi or this cauliflower gnocchi. YUMO!

Basically, eat it with everything, take it with you everywhere, and you will always have a fast food meal on hand. 🙂

A few housekeeping tips on making this pesto:

1. This is the food processor I use in this recipe, since you guys are always asking. 🙂
2. Store it in a jar in the fridge for 4-5 days.
3. You can double the kale measurement and add 1/4 cup olive oil, 1/4 cup water, 1 clove of garlic, a squeeze of lemon juice, and pinch of sea salt- if you are an all out kale fan like myself.

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