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Compliments of Diana Dyer, MS, RD

Phytopia Pesto

From The Phytopia Cookbook, by Barbara Gollman, RD and Kim Pierce, Phytopia, Inc, Dallas, TX reprinted with permission from the authors. I am ALWAYS looking for new ways to eat kale, one of the most power-packed foods on the planet. Enjoy this new pesto sauce!

  • 3/4 cup kale (wash and remove large stems)
  • 3-4 cloves garlic, peeled 3/4 cup basil leaves (wash and pat dry)
  • 2 Tbsp. extra virgin olive oil
  • 1 teaspoon salt (or to taste)
  • freshly ground pepper to taste


Coarsely chop kale, leaving water on leaves from washing.

  • Place in large microwavable bowl and cover.
  • Microwave on HIGH (100% power) for 5 minutes.
  • Stir; return to microwave for another 5 minutes.
  • Let stand 2-3 minutes, remove cover to cool.
  • Drop garlic into the bowl of a food processor with the motor running.
  • When finely minced, add the basil and cooked kale.
  • Process until uniform.

Add lemon juice, olive oil, salt and pepper to taste.

  • Serve as you would pesto.
  • Drizzle with additional olive oil if desired.

I always make more pesto than I can use at one time. I then freeze the remainder in 1 Tbsp. *plops* in an ice cube tray. When frozen solid, I pop them into a ziploc bag. Then when recipes call for 1 Tbsp. of pesto, I have it ready to go. In addition, I often add pesto to soups for additional flavor and phytochemicals.