Kale & Spinach Pesto

This pesto is all the rage when served at our events! It's quick and easy to make, and its ingredients can be found fresh all year long! Yield: approx 2 cups


  • 4 cups Olivia’s Organics Baby Kale
  • 4 cups Olivia’s Organics Baby Spinach
  • 2-3 cloves peeled garlic
  • 1 cup shredded parmesan cheese
  • ½ cup walnuts
  • ½ cup olive oil


  • Put garlic, cheese, walnuts, and half of the oil in a blender.
  • Add the kale and blend on low. When all the kale is mixed in with the ingredients, add the spinach and the rest of the oil. Blend on low-medium until you reach desired consistency.
  • Spoon into a jar and keep refrigerated for up to one week (can be frozen for longer period).
  • Topping the jar off with a little olive oil will keep it from oxidizing and help maintain that bright green color!

Categories: Spinach, Dressing, Kale