This super easy Kale Pesto takes a slight twist on traditional basil pesto and comes together in just 5 minutes! This sauce is vibrant, nutty, lightly peppery, and packed with nutrient-dense kale. It is perfect for fresh pasta, pizza, sandwiches, grilled chicken, and oh so much more!
What is Pesto
Traditional basil pesto hails from Genoa, Italy and is a simple and vibrantly green sauce made from a combination of basil leaves, garlic, pine nuts, Parmesan cheese, and olive oil. The traditional method for making pesto involves pounding the ingredients into a paste with a mortar and pestle and then drizzling with olive oil. However, nowadays most recipes are much simpler thanks to food processors.
Plus there are tons of variations from traditional pesto, like kale, spinach, or pea pestos, pestos that use walnuts or pumpkin seeds, and pestos that add lemon juice, roasted red peppers, mint, or a variety of other herbs and seasonings.
Kale Pesto Ingredients
- Kale – this powerhouse green is the base of this pesto. It lends a slightly peppery taste to the sauce. Remove the stems and use only the leaves.
- Basil – you can’t have pesto without basil! This recipe packs in a full cup of basil to add a touch of sweet herbiness .
- Parmesan cheese – gives this sauce a slightly salty creaminess. To keep it vegan, swap with vegan Parmesan or nutritional yeast.
- Pine nuts – we stuck with the traditional pine nuts, which have a uniquely buttery, slightly pine flavor
- Lemon juice – to add a little bit of brightness to this pesto, use lemon juice
- Olive oil – to add extra depth and richness to the pesto. The healthy fats in olive oil fuse the flavors of this sauce.
- Garlic – for a little sharpness.
- Salt and pepper – for a bit of light seasoning.
How to Make Pesto
Combine the kale, basil, Parmesan, pine nuts, garlic, lemon juice, salt and pepper in a food processor. Pulse for 30 seconds, or until ingredients are just broken down.
Turn on the food processor and slowly drizzle olive oil in while it runs. Blend until the pesto reaches the desired consistency. Season with additional salt and pepper, as needed. Enjoy!
How to Use Kale Pesto
Pesto is such a versatile sauce and can be added to a variety of dishes to brighten them up. Our favorite uses for pesto are listed below:
- Folded into fresh pasta
- As a delicious base for pizza
- Made into a cream sauce, like in our Creamy Pesto Chicken Scallopini or Creamy Pesto Pasta Primavera
- Mixed into soups or stews, like Spicy Sausage Chickpea Soup, Summer Minestrone Soup, or Pesto Chicken Noodle Soup
- Topping eggs or folded into quiche
- Used in bread or rolls, like Pesto Pinwheels
- Spread on sandwiches or crostini
- Drizzled on grilled chicken, salmon, steak or even vegetables
- Blitzed into salad dressing
Let us know what you think about this recipe for Kale Pesto by dropping a comment and/or rating below! If you enjoyed this recipe, please consider sharing with your friends on Pinterest or social media (we greatly appreciate it!). 💕
Check out our other delicious sauce recipes for more inspiration:
Kale Pesto
Equipment
- 1 Food processor or blender
Ingredients
- 2 c kale, coarsely chopped and packed
- 1 c fresh basil, packed
- ½ c fresh Parmesan or vegan Parmesan, shredded
- 2 Tbsp pine nuts
- 2 small garlic cloves
- ½ lemon, juiced
- ½ tsp sea salt
- ¼ tsp cracked black pepper
- â…“ c extra virgin olive oil
Instructions
- Combine the kale, basil, Parmesan, pine nuts, garlic, lemon juice, salt and pepper in a food processor. Pulse for 30 seconds, or until ingredients are just broken down. Turn on the food processor and slowly drizzle olive oil in while it runs. Blend until the pesto reaches the desired consistency. Season with additional salt and pepper, as needed. Enjoy!
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