Superfood Pesto Recipe

28 September 2015 | Recipes
blog_recipe_superfood pesto

I think I’m up to my fifth attempt at growing herbs. Sometimes it’s just easier to except defeat than to subject another batch of coriander and thyme to my torturous black thumbs.

I’m hoping feeding my children will come a lot more naturally to me than watering the pots on my kitchen window sill (insert awkward face emoji).

When I see fresh herbs at the farmers markets I usually buy more than I need to make up for my murderous thumbs, and as a result my fridge (unlike my planter boxes) is full to the brim with an array of garden fresh & herbalicious* foliage.

*Herbalicious – An adjective used to describe the luscious nature of garden fresh herbs. You may use it as you would bootylicious, but in reference to herbs not booty.

To remedy this first world problem I like to make a big batch of pesto to dollop on my salads, drizzle on my soups, stir through my eggs, and spread on my toast with sliced tomato and some cracked black pepper. Yummo!

But in true The Inspired Table style, this is no ordinary pesto…

I’ve injected it with some serious superfood power so that you can ensure you’re filling up on the good stuff without even trying.

Superfood Pesto


  • 1 cup kale leaves
  • 1 cup fresh basil leaves
  • ½ cup continental parsley
  • ½ cup macadamias (see note)
  • 2 tablespoons hemp seeds
  • 1 small clove garlic
  • ½ cup grated parmesan (see note)
  • good quality extra virgin olive oil
  • 1 teaspoon spirulina
  • juice of half a lemon


  1. Place the kale, herbs, macadamias, hemp seeds, garlic and Parmesan in a food processor. Process, adding the olive oil in a steady stream until the desired consistency is reached. Add the spirulina and process until just combine. Season to taste with lemon juice, salt and pepper.

Note:  If you make substitutions due to allergies or flavour preferences I cannot guarantee the results. Below are some substitute suggestions, but they have not been tested. If you follow them I would love to hear about your results in the comments below.


Kale: You don’t have to use kale if you don’t wanna. But why wouldn’t you? It’s the king of the superfoods. I prefer Tuscan kale, but you can also use the curly kale if you like.

Herbs: Play around with the herbs you use, but note that basil will blacken easily. Adding parsley slows down this oxidation process. I also love to throw some coriander or mint in sometimes too.

Nuts: Same goes for the notes, throw in whichever nuts you want. I like macadamias because they’re so creamy but almonds, cashews, walnuts, pecans and pine nuts all taste great too. Nut allergy? Throw in sunflower or peptic seeds instead.

Hemp seeds: These are optional but are a great source of protein and Omega 3s.

Parmesan: All my vegan pals can replace the Parmesan with 2 tablespoon of nutritional yeast flakes.

Spirulina: You can’t taste this, but if you’re hell bent on not including it, that’s okay with me.

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