This kale pesto is a great way to make eating veggies fun for kids! Use it as a sauce over zoodles, as a dip, or pour it over roasted veggies! It is dairy and nut free, packed with nutrients AND toddler approved! 

Kale. We all know that kale is the ultimate superfood and has developed quite the reputation in the health world for being king in nutrient density. It's packed with vitamin A, K, C, and tons of other vitamins and minerals! I have really grown to love this vegetable. All varieties. It just makes me feel good when I eat it because I know it's bringing all sorts of goodness to my body and soul. But my love for kale didn't just happen overnight. It was a slow build over the course of years. When I first made my transition to a more nutrient-dense real food diet it was a vegetable I had to try in all sorts of ways until I found some that I actually enjoyed. 

 Maybe you need a recipe to dip your toes in the kale pool, or maybe you are bored with kale smoothies and sautéed kale so you need a little kale remix! This pesto makes kale fun!

No one is born with kale being their favorite food and I am always having to come up with different ways to eat it so I don't get bored with it.  When I had a kid I had to ask myself, "how can I get this kid to eat greens without making it a big deal?" And....VOLIA.... this kale pesto was born, AKA, "green sauce. I never want to force any type of food on my kids but I am always trying to offer a variety of real foods to make our meals more interesting! My son absolutely loves any kind of sauce and he is particularly fond of "green sauce" . I usually make some version of this pesto with whatever I have in my fridge to have for him to dip his veggies in or enjoy however his little heart desires! It also makes a great pasta sauce or you can pour it over some cauliflower rice. YUM.

Kale Pesto (CEP, AIP, Paleo, Whole 30)

Prep Time  -  Cook Time  -  Total Time

    5 min             5 min            10 min

Makes 1 cup


2 cups kale (I used lacianato but you can use any variety)

2 cups basil (if not in season you can use cilantro) 

2 garlic cloves minced 

1/2 tsp. salt 

3/4 cup extra virgin olive oil 

1 tbsp. lemon juice 

1/4 of an avocado **optional**


1. Add all of your ingredients to a high powered blender and blend on high until your pesto  is well blended. 

2. Serve over zoodles, as a dip, or over some roasted veggies! 

**Store in the fridge in an airtight container for up to 4 days 

Kellie is a wife, mamma, health coach, and recipe developer for MyCrazyJourney. Celiac disease, digestive issues and a plethora of food intolerances led her to AIP in 2014 and the CEP in 2017. She and her family have since adopted a modified version of these templates. Her goal is to inspire others to take their health into their own hands by cooking foods that are creative, fun, and contributive to health and wellness. Kellie's background is in art and education, but she has always had a passion for food and it's powerful healing properties. Many of her creations are inspired by her experiences and designed to be enjoyed by the entire family! You can find Kellie here at MyCrazyJourney writing guest posts and on Instagram.