Spruce tips are available in abundance throughout the city these days, and I have been enjoying harvesting and creating delicious meals with them. They are packed with vitamin C, and have a wonderful lemony flavour, which gives this pesto a lovely tangy addition. I enjoy adding it to salads, pasta dishes, or just snacking on it with some crackers and fresh veggies!


Prep time: 5 mins
Makes 1 1/4 cup

Nut free Gluten free

(Nut free optional)


  • 2 cups kale leaves
  • 1 cup spruce tips
  • 2/3 cup olive oil
  • 1/4 cup fresh basil leaves
  • 1/4 cup almonds*
  • 1 garlic clove
  • 1/2 tsp sea salt
  • 1/8 tsp ground pepper

*Replace almonds with sunflower or pumpkin seeds for a nut free version


Process all ingredients in a food processor, scraping the sides of the food processor as needed.

Place into a jar and top with 1 tbsp of olive oil.

Want to learn more about sustainable harvesting of spruce tips? HERE is a chat with Latifa from Latifa’s Herbs with more info



Making this recipe? I’d love to see your creation! Send me a photo or tag Roni’s Kitchen on social media

Looking for More Vegan Recipes?

Learn how to make all kinds of yummy vegan food, from Mediterranean, to Indian, to vegan cheese, and more. All in the comfort of your home.

Get your printed or electronic copy of my cookbook! 100 vegan recipes from my food journeys around the world.