Kale Pesto Puff Pastry

  • Hiya guys! I’m here to make your Monday a little more palatable with this Kale Pesto Puff Pastry. It’s a warm and savoury puff pastry that takes full advantage of comfort food. Now, let’s dive in and forget that it’s only Monday why don’t we?

    This recipe is made using store-bought puff pastry and a homemade kale pesto. When most of us think of pesto we think of basil and pine nuts. But pesto can be quite versatile. Switching out the nuts and herbs can make for a delicious pesto, especially when you don’t have basil handy. In fact, I love using kale when basil is no longer in season. But choosing sturdy leafy greens like parsley, kale, or collard greens works well as a delicious pesto base in the colder months.

    As well, I’ve exchanged the pine nuts in this recipe for raw cashews. Pine nuts are just so expensive in France, and not always so easy to find. Raw cashews, however are a nut that I always have handy in my pantry. And they make for a great pine nut substitute as the textures are similar. They’re both a soft and creamy nut, making them a ideal for mixing into pesto.

    To make the pesto I’ve pulsed the kale with raw cashews in my food processor. Then added olive oil, lemon juice, nutritional yeast and salt. The end result is a flavourful kale pesto that’s ready for spreading.

    For the pastry, I’ve bought a store-bought frozen dough from the grocers. (You can make your own, but it’s Monday and I’m no Martha Stewart). I find the store-bought doughs to work just fine for this recipe. Be sure to let it thaw to room temperature first, then roll it out and lather on that kale pesto from end to end.

    Now, comes the wow factor: braiding the bun. Although it looks a bit tricky let me tell you – it’s a lot more simple that it looks…

    Here’s how you do it:

    After you’ve lathered the puff pastry in kale pesto, you want to roll it into a log. Then, with a sharp knife cut down the centre of the roll to expose the interior layers.

    From there, you wrap one strand over the other, alternating each piece and working your way down to the bottom. Pinch the ends together and voila! You’ve got a gorgeous braided bun ready to be baked. Bet you didn’t think it would be so easy?

    This recipe makes for a perfect savoury side-dish to soups or salad. It’s that little bit of comfort we need paired with a healthy soup or salad as the weather begins to cool. And now that you know just how the simple the secret is for making that braided bun effect, you can take delight in wowing your loved ones with this side-dish. Imagine how impressed they’ll be as you set this pretty pastry on the kitchen table.

    I do hope you enjoy this savoury Kale Pesto Puff Pastry recipe as much as I do, and that it makes your Monday all the more palatable. And, if you do make this recipe please let me know in the comments below what you think! I love hearing from you. And of course, tag me on Instagram with the hashtag #twospoons. Nothing makes me happier than to see your recreations.

  • Kale Pesto Puff Pastry

    This pesto uses kale and raw cashews, a great alternative to when basil is not in season. Rolled in puff pastry and baked into a beautiful bun it's comfort food at its finest. Perfect to serve with soup or salad.
    Category Breakfast, Side Dish
    Cuisine North American, traditional, vegan, vegetarian
    Keyword kale pesto, plantbased, vegan, vegan puff pastry, vegan sides
    Prep Time 15 minutes
    Cook Time 30 minutes
    Total Time 45 minutes
    Servings 4 people
    Author Hannah Sunderani


    • 2 cups kale stems removed, chopped
    • 1/3 cup olive oil
    • 1/3 cup raw cashews
    • 1/2 lemon, juiced
    • 1 tbsp nutritional yeast
    • pinch salt
    • 1 store-bought frozen vegan puff pastry , thawed


    • In a food processor pulse kale and cashews until chopped. Add olive oil, lemon juice, nutritional yeast, and salt. Pulse again to combine.
    • Preheat oven to 375F/190C. Roll out puff pastry. Spoon the kale pesto over top of the dough and spread evenly, leaving a clean 1-cm border around the edges. Then roll pastry from left-to-right to form a log. Using a sharp knife, cut down the centre of the log lengthwise leaving about 1/2 inch at the top uncut.
    • Start braiding the two strands, one over the other, trying to keep the open layers exposed so the cut side remains on top (this is what makes this braid effect, when baked it will expose the colourful interior). When you've braided the entire log pinch the ends together.
    • Line a baking tray with parchment paper and transfer the pastry to tray. Bake in oven for 30 minutes, or until golden.


    Pesto will keep in fridge for up to 5 days. Can be made ahead. If you have extra try making this Pesto Zucchini and Pineapple Pizza
    Nutrition information is a rough estimate. 


    Calories: 242kcal | Carbohydrates: 7g | Protein: 4g | Fat: 23g | Saturated Fat: 3g | Sodium: 14mg | Potassium: 273mg | Fiber: 1g | Sugar: 1g | Vitamin A: 3347IU | Vitamin C: 40mg | Calcium: 54mg | Iron: 1mg
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