Recipe Image of our Kale and Tomato Pesto

Kale & Tomato Pesto

Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 4 servings
TYPE OF DISH: Dips, One Pot / Pan, Pasta, Sauce
LIFESTYLE CHOICE: Dairy-Free, Gluten-Free, Vegan, Vegetarian
COOKING METHOD: No Raw Ingredients, Oven
Our Kale & Tomato Pesto is the perfect sauce for your favorite pasta or a spread for crackers and veggies! Combine Dei Fratelli Petite Diced Tomatoes with kale, garlic, cashews, and lemon juice for this versatile plant-based sauce!
Print Recipe Pin Recipe Share on Facebook


  • 1 (14.5 oz.) can Dei Fratelli Petite Diced Tomatoes, drained and rinsed
  • 3 Cups Kale, packed
  • 3 cloves Garlic, peeled and smashed
  • 1 Cup Cashews, unsalted
  • 1 1/2 Tbsp. Lemon Juice
  • 1 1/4 tsp. Sea Salt
  • 1/2 tsp. Black Pepper
  • 1/4 Cup Sunflower Oil


  • Preheat oven to 325 F.
  • Place Dei Fratelli Petite Diced Tomatoes on a baking sheet lined with parchment paper. Bake for 20 minutes to dry out tomatoes. Remove from oven and allow to cool.
  • Once cooled, add to a food processor with remaining ingredients, except sunflower oil. Pulse until all pieces are uniform in size.
  • Continue pulsing while slowly adding sunflower oil to the mixture. Blend until well combined.

Chef's Tip:

Serve over white beans, with your favorite pasta, or as a spread with crackers and fresh veggies! 

Related Recipes To Try:

Recipe Photo of our Cheesy Tomato Sauce

Cheesy Tomato Sauce

Recipe Photo of our Homemade Pizza Sauce

Homemade Pizza Sauce

Recipe Photo of our Lemon Pepper Bruschetta

Lemon Pepper Bruschetta