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

Kale Pesto

Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings: 2 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