Creamy Kale and Avocado Pesto Recipe — Dairy-Free Vegan Sauce

This creamy pesto combines baby kale, avocado, and sunflower seeds for a nutrient-packed sauce that’s perfect tossed with pasta, spread on sandwiches, or used as a dip.

Meet a new favorite sauce.

It’s an easy way to enjoy a lot of kale without the bold bitterness of mature leaves. I’ve been using this pesto on egg sandwiches, stirring it into pasta with roasted broccoli, dolloping it onto grain bowls, and adding it to salads—it’s versatile and simple to make.

Rather than a classic basil pesto with pine nuts, Parmesan, and a lot of olive oil, this version relies on:

baby kale — milder and less bitter than mature kale, giving a subtle green flavor

avocado — for a silky, creamy texture

sunflower seeds — add creaminess and a touch of nuttiness

lemon juice — brightens the flavor and helps keep the avocado from browning

fresh garlic — for savory depth

salt and pepper — to season

and a splash of olive oil to loosen the texture and make it saucier. All ingredients go into a blender or food processor and blend in minutes—pesto ready in about five minutes.

The result is a silky, flavorful pesto that works as a sauce, spread, or dip. It’s great with fresh pasta and roasted vegetables, on sandwiches, or stirred into grain bowls. If you make a batch, consider a cozy night in with pasta, roasted veggies, a glass of wine, and this pesto.

If you try this Creamy Kale + Avocado Pesto, I’d love to hear how you use it—leave a comment or share a photo on social media. It’s always exciting to see recipes in real kitchens.

Creamy Kale + Avocado Pesto [Dairy-Free/Vegan]

Yields: about 1 1/2 cups of pesto

Time: 5 minutes

Ingredients:

• 4 cups baby kale, loosely packed
• 1 large ripe avocado
• 2 tablespoons fresh lemon juice (about 1/2 a lemon)
• 1/4 cup raw sunflower seeds
• 2 garlic cloves, peeled
• 1/4 cup extra virgin olive oil
• 1 teaspoon sea salt
• 1/4 teaspoon black pepper

Instructions:

1. Place all ingredients into the bowl of a food processor or a high-powered blender. Cut the avocado, remove the pit, and scoop out the flesh before adding. Blend on high until smooth, stopping once or twice to scrape down the sides so everything combines evenly.
2. Use immediately, or store in an airtight container in the refrigerator for up to four days.

Notes:

If you prefer a different nut or seed, pine nuts, cashews, almonds, or walnuts are good substitutes for sunflower seeds. When using the pesto as a pasta sauce, reserve about 1/2 cup of the pasta cooking water before draining and add as needed while tossing to loosen the sauce.