Kale Pesto, The Health Guardian

Written by Jillian Lai Mei Siew on Fri, 11 November 2022



  • 1 cup fresh basil leaves
  • 1 cup fresh parsley leaves
  • 2 cups kale, stems removed
  • 3 tbsp walnuts
  • 3 tbsp cashewnuts
  • 2 tbsp sunflower, pumpkin, watermelon seeds powdered
  • 3 large cloves garlic
  • 1-2 tbsp fresh lemon juice
  • 3-4 tbsp nutritional yeast (if you want it to be vegan) or ΒΌ cup grated parmesan
  • ΒΌ tsp Himalayan pink salt (plus more to taste)
  • 2-3 tbsp extra virgin olive oil
  • 3-6 tbsp water (plus more as needed).


  • In a food processor or small blender, add the basil, parsley, kale, seeds, nuts, garlic, lemon juice, nutritional yeast/cheese, and sea salt and blend on high until a loose paste forms.
  • Add olive oil a little at a time and scrape down sides as needed.
  • Then add 1 tbsp of water at a time until the desired consistency is reached.
  • Taste and adjust flavour to your preference. Store covered in the refrigerator up to 5 days

Jillian Lai Mei Siew

As the Product Consultant Manager of Mega BiO-LiFE, Jillian Lai Mei Siew, has the role of providing a productive team spirit among all Product Consultants to equip them with the right health nutritional information. Jillian is a BSc in Nutrition and Community Health, and a MSc in Nutritional Sciences an from Universiti Putra Malaysia. Affiliated to the Professional Affiliation Languages & Dialects Nutrition Society of Malaysia, NSM, Jillian can speak English, Cantonese, Mandarin, Hokkien and Malay.

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