Love pesto, but hate the lingering garlic taste? Our #LEVOmade recipe features garlic-infused EVOO vs. raw garlic, lending a more subtle (and delicious) garlic flavor, without being overpowering. Enjoy tossed on fresh pasta or as a delicious spread.

  • 2 cups packed torn kale leaves, stems removed
  • 1 cup packed fresh basil leaves
  • 1 teaspoon sea salt
  • 1/4 cup extra virgin olive oil
  • 1/4 cup toasted walnuts
  • 4 cloves garlic, chopped
  • 1/2 cup grated Parmesan cheese
  • Pasta for the final dish

Add roughly chopped garlic to your LĒVO herb pod. Add olive oil to the reservoir. Infuse for 15-30 minutes at 160-175°F.


Pack food processor with kale, walnuts, basil, parmesan.

Dispense garlic-infused oil and add to food processor.

Pulse to combine.

Toss with pasta and enjoy!

Show us what you made! Be sure to share on social #LEVOmade.
You've successfully subscribed to LĒVO Oil Infusion
Welcome back! You've successfully signed in.
Great! You've successfully signed up.
Your link has expired
Success! Your account is fully activated, you now have access to all content.