Bowl of kale pesto next to a slice of bread spread with kale pesto and a loaf of bread in the background

Pesto might be one of the greatest things a small jar can hold, just a spoonful upgrades a salad, pasta, baked potato, or sandwich instantly. This kale pesto has a different flavor from the classic basil version, but it’s every bit as good, while packing in some extra nutrition too.

It’s also a great way to ease into eating more kale, especially if the strong, raw flavor has never fully won you over.

Why You’ll Love This Recipe:

A nutritious twist on classic pesto, still full of flavor
Comes together in minutes, entirely in a food processor
Easy to make vegan
Keeps in the fridge for up to 10 days

Key Ingredients & Substitutions:

Kale – use only the leaves, not the stems, which are woody and tough.
Parmesan cheese – for a vegan version, leave it out entirely.
Walnuts – can be mixed with cashews or another nut for a rounder flavor, especially helpful in the vegan version to make up for the missing cheese.

Pro Tips for Success:

Drizzle the olive oil in gradually while the processor runs, this gives you full control over the final consistency, add more for a thinner pesto.
To keep the pesto’s bright green color, top the jar with a thin layer of fresh olive oil after each time you scoop some out, this seals it off from air and helps it stay fresh longer.
Not a fan of kale’s strong flavor on its own? Swap half the kale for basil.

Serving Suggestions

Toss with pasta and a splash of the pasta cooking water
Spread over a baked potato or sandwich
Great stirred into a simple vegetable salad

FAQ

Can I make this vegan? Yes, just leave out the parmesan. I’d also mix the walnuts with cashews or another nut for more depth of flavor.
How long does this keep? Up to 10 days in the fridge. After each time you use some, top the jar with a thin layer of fresh olive oil, this seals it from air and helps keep its bright green color.
Can I use this pesto for pasta? Yes, warm it in a pan with about ½ cup of pasta cooking water for 2 minutes, then add the cooked pasta and toss until fully coated. Extra parmesan on top is never a bad idea.

Looking for more tasty recipes?

Kale Pesto

Prep Time 5

Cook Time 5

Total Time 10

Servings: cups

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Ingredients:

2 cups kale stems removed (about 4 oz/120g)
½ cup walnuts
½ cup parmesan cheese (1.5 oz/50g)
2 garlic cloves
Zest and juice of 1 lemon
⅓ cup olive oil
Salt and freshly ground black pepper to taste

Instructions:

Blend: In a food processor, add the kale (leaves only, no stems), walnuts, parmesan, garlic, lemon zest, lemon juice, salt and pepper (everything except the olive oil). Blend into a paste.
Add the oil: With the processor still running, gradually drizzle in the olive oil until you reach your preferred consistency, more for a thinner pesto. Taste and adjust seasoning.
Store: Transfer to a jar and refrigerate for up to 10 days. After each time you use some, top the jar with a thin layer of fresh olive oil, this seals it from air and helps keep its bright green color.

Notes:

For a vegan version, leave out the parmesan, and mix the walnuts with cashews or another nut for more depth of flavor.
Swap half the kale for basil if you want a milder flavor or just a change of pace.
For pasta: warm the pesto in a pan with about ½ cup of pasta cooking water for 2 minutes, then toss in the cooked pasta.

Did you make this recipe? Let me knowLeave a comment and a star rating below, I’d love to hear how it turned out