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  • Chloe Grabham

How to make Kale Pesto from the I Quit Sugar Cookbook

As a lover of all things food, I am always looking for exciting and different recipes to test out. I love cooking all cuisines from all corners of the world, but one thing I am the biggest fan of is cooking with produce that is in season and preferably sourced locally. At the moment there is a lot of leafy greens filling my green grocers shelves and feeling the need to eat more greens I picked up some kale.

I recently started reading Sarah Wilson's I Quit Sugar and haven't been able to put it down. Feeling inspired by the fresh and healthy recipes for all meals of the day there was one in particular that I have wanted to try for some time: kale pesto.

In this post, I am going to show you how to make I Quit Sugar's kale pesto, a great change from the usual basil and pine nut version- this vibrant recipe is so easy to make with the help of a food processor or blender.


1 medium sized bunch of fresh kale

2 medium scallions, green part (*note I did not include these in my recipe and used 3 cloves of garlic instead of 2)

2 cloves of garlic, peeled

3 tablespoons of olive oil

juice of 1 lemon

1/4 cup of parmesan cheese

salt + cracked black pepper to taste ( *note I used Murray River Gourmet Salt Flakes)


1. Put a saucepan of water on to boil and steam the kale leaves. Make sure not to over steam and make them too soggy, steaming time of 2-3minutes.

2. Place all the remaining ingredients into the food processor/blender and blitz until all combined. The texture should be creamy.

3. The pesto can be kept in a sealed container in the fridge for up to a week or can be stored in the freezer.

So what meals can you create with your kale pesto?

*mix in with seasonal vegetables and bake in the oven

*use as a dip

*with scrambled eggs

*as a spread instead of butter

*stir through pasta as a sauce

For more information about I Quit Sugar visit their website here

This is my baked mushroom, tomato and egg creation that I used the kale pesto through. If you would like the recipe please inbox me and I will send it through:

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