Kale Pesto is a new twist on traditional homemade basil pesto, offering a fresh and earthy flavor that’s perfect for a variety of dishes! Rich in vitamins, minerals, and antioxidants, kale adds a healthy boost to this versatile sauce!

Kale pesto served in a white bowl with a golden spoon.
Kelley Simmons Kelley’s Tips

Before You Get Started

  • Remove the stems! Be sure to use just the kale leaves here, and remove the thick stems.
  • Store your kale pesto in the fridge with a layer of olive oil on the top. It will keep in the fridge like this covered for up to 5 days!
  • Experiment with different nuts! Pine nuts are traditional in pesto, but walnuts are an excellent alternative that add a different flavor profile. Toast the nuts for extra depth of flavor. If you have a nut allergy, try sunflower seeds or hemp hearts!
  • Adjust the consistency as you prefer. For a thicker pesto, use less olive oil. If you prefer a thinner consistency, add more olive oil, a splash of water, or some extra lemon juice. If you add extra lemon, you might have to add a pinch of salt!
  • Add extra lemon juice for brightness! Lemon juice not only adds brightness but also helps to preserve the vibrant green color of the pesto.
Kelley

Ingredients Needed

  • Kale: Kale serves as the base of this pesto recipe!
  • Garlic: Fresh garlic cloves will add a depth of savory flavor.
  • Lemon: To balance out the flavors and brighten things up!
  • Walnuts: Walnuts go great here, but you can use pine nuts like you would in traditional pesto. For a nut free pesto, omit the walnuts or add sunflower seeds instead!
  • Parmesan Cheese: Grated parmesan cheese adds a salty flavor!
  • Olive Oil: Use a high-quality olive oil for the best results.

How to Make Kale Pesto

  1. Add the Ingredients to a Food Processor: Add all of the ingredients to a food processor with the blade attachment.
Ingredients for kale pesto in a food processor before being blended.
  1. Blend: Blend for 30-60 seconds. If the mixture is too thick or not blending, add more olive oil.
  2. Serve & Enjoy: Serve in a bowl topped with a drizzle of olive oil and more parmesan cheese for garnish!
Kale pesto in the food processor after being blended.

Serving Suggestions

Kale pesto served in a bowl with a spoon.

Frequently Asked Questions

Can I make kale pesto vegan?

Definitely! You can omit the parmesan cheese and add in nutritional yeast instead for a vegan pesto sauce.

What can I use if I don’t have a food processor?

If you don’t have a food processor, you can use a blender instead! Just be sure not to over blend. I also recommend stopping periodically to scrape down the sides of the blender and make sure everything is getting blended evenly.

Can I use other greens besides kale?

Yes! You can substitute the kale here with spinach, arugula or even a mix of greens. You can also add basil here for and added herby flavor.

Kale pesto drizzled with olive oil in a bowl.

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    A white bowl filled with green pesto sauce, with a spoon partially submerged on the right side. The pesto appears chunky and glossy with visible oil on top—perfect for drizzling over Savory Quinoa Breakfast Bowls.
    Recipe

    Kale Pesto

    5 from 1 vote
    Kale Pesto is a new twist on traditional basil pesto, offering a fresh and earthy flavor that's perfect for a variety of dishes! Rich in vitamins, minerals, and antioxidants, kale adds a healthy boost to this versatile sauce. Whether you're looking to add a punch of flavor to your pasta, sandwiches, or salads, kale pesto is a wonderful option!
    Author: Kelley Simmons
    Prep Time: 5 minutes
    Cook Time: 0 minutes
    Total Time: 5 minutes
    Serves 6 1 1/2 cups
    Rate Print

    Ingredients 

    • 3 cups kale
    • 2 cloves garlic
    • 1 lemon, juiced
    • 3/4 cup walnuts
    • 1/4 cup parmesan cheese, plus more for serving
    • 1/2 cup olive oil, or more as needed

    Instructions

    • Add all of the ingredients to a food processor with the blade attachment.
      A food processor filled with fresh kale, walnuts, grated parmesan cheese, and a clove of garlic, ready to be blended—perfect for adding a vibrant twist to Savory Quinoa Breakfast Bowls.
    • Blend for 30-60 seconds. If the mixture is too thick / not blending add more olive oil.
      A close-up top view of a food processor containing a roughly blended green and yellow mixture, possibly the base for Savory Quinoa Breakfast Bowls such as homemade pesto or chopped herbs and nuts, with the sharp metal blade visible in the center.
    • Serve in a bowl topped with a drizzle of olive oil and more parmesan cheese for garnish!
      Store in the fridge with a layer of olive oil on the top. It will keep in the fridge like this covered for up to 5 days.
      A bowl of vibrant Kale Pesto sauce with a gold spoon in it, set against a white background.

    Nutrition Information

    Calories: 281kcalCarbohydrates: 5gProtein: 4gFat: 29gSaturated Fat: 4gPolyunsaturated Fat: 9gMonounsaturated Fat: 15gCholesterol: 3mgSodium: 73mgPotassium: 134mgFiber: 2gSugar: 1gVitamin A: 1088IUVitamin C: 20mgCalcium: 97mgIron: 1mg
    A white bowl filled with green pesto sauce, with a spoon partially submerged on the right side. The pesto appears chunky and glossy with visible oil on top—perfect for drizzling over Savory Quinoa Breakfast Bowls.

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