Gluten Free & Paleo Pesto
Prep time
Total time
Here's how to make your classmates and coworkers feel guilty: eat really healthy food like this easy gluten-free and paleo pesto right in front of them.
Recipe type: Condiment
Serves: About 1 cup pesto
  • 1 cup spinach, packed
  • 2 cups fresh kale, packed
  • ½ cup fresh basil or oregano, packed
  • ½ cup fresh sunflower seeds or pine nuts
  • ¼ cup grated parmesan or ½ cup feta cheese (if you prefer a completely paleo pesto, skip the cheese)
  • ½ a clove garlic
  • ¼ cup fresh lemon juice
  • 1 ½ teaspoons salt (if you’re using salted sunflower seeds, only include ½ teaspoon salt—I learned the hard way that salted sunflower seeds can really overdo it!)
  • ½ cup olive oil, plus more as needed. If preparing for sandwiches, start with ¼ cup olive oil.
  1. Combine all ingredients in food processor or blender. Blend until ground to desired consistency (some prefer bigger leaves, others smaller). Add more olive oil as needed (do note that pesto will thicken slightly later on in refrigerator).
  2. Pour into a jar or container. Store in refrigerator for up to 6 days or freeze for up to 3 months. Use your new pesto in scrambled eggs, pasta salads, any other salad you can think of, pizza, sandwiches, and more!
Recipe by I Am Gluten Free at