By: Denise Bustard36 Comments
Posted: 6/29/21Updated: 6/29/21
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This kale pesto is ready in 5 minutes and surprisingly, does not taste like kale! This pesto works great to add a little boost of greens on pasta, a sandwich, or as a salad dressing.
Pesto is such a great way to add flavor to your pasta; I have shared some creative versions on the blog like mint and pistachio pesto as well as avocado pesto, but this kale pesto might just take the top spot in my heart!
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Made with classic pesto ingredients like pine nuts, parmesan cheese and garlic, it swaps the basil out for kale, but you'd barely notice the difference in flavor!
Serve it up on pasta, in these pesto chicken pitas, or in pesto green rice!
Don't forget to pin this post to save it for later!
Reasons you'll ♡ this recipe
- it doesn't really taste like kale (thank you parmesan, pine nuts, garlic and lemon juice!), so it 'sneaks' some extra kale into your life 😉
- it can be ready in 5 minutes
- you can freeze leftovers, so it's perfect for stocking yo freezer when kale is in season
Recipe video
Watch the video below to see exactly how I prepped this pesto recipe. It’s so easy! You can find more of my recipe videos on my YouTube channel, or onFacebook.
Ingredient notes
- kale- you can use any type of kale in this recipe, from curly kale to lacinato kale to baby kale!
- parmesan cheese- I prefer the flavor and texture of freshly grated parmesan in this recipe
- pine nuts- adds flavor and texture to the pesto; feel free to swap with almonds, sunflower seeds, pumpkin seeds or pretty much any nut or seed; toast for added depth of flavor
- olive oil- you can control how thick or thin the pesto gets by adjusting the olive oil. Drizzle it through the chute of the food processor until you get the consistency you'd like.
Step by step directions
1. Pulse kale- Add the kale to a food processor fitted with a steel blade, and pulse until the kale is broken down into tiny pieces, as shown in the image above.
TIP- I use and love this food processor
2. Add other ingredients - Add the pine nuts, Parmesan, garlic, lemon juice and salt. Blend on the low setting, and drizzle the olive oil through the chute. Scrape the sides and lid of the food processor as needed, and blend for longer.
TIP- You can increase or decrease the olive oil depending on how thin or thick you'd like the pesto to be.
FAQ
How do I make kale pesto less bitter?
We did not taste any bitterness in this pesto, thanks to the ample amounts of salt, garlic and parmesan cheese. With that being said, you can reduce the bitterness of kale in general by either massaging it until it is softened, or by blanching it in boiling water.
How long does pesto last in the fridge?
This homemade kale pesto can be stored in the fridge for up to 4 days. You can freeze it as well (directions listed below!)
Can I eat pesto raw?
Yes! This is perfectly safe to eat without cooking it.
How to use your pesto
- on pasta- toss it up with some fresh cherry tomatoes and Perfect Grilled Chicken Breast and you've got yourself a delicious summery dinner
- on a sandwich- swap out mayo or other condiments for this kale pesto recipe. It would be great on these Healthy Chicken Quesadillas as well!
- as a salad dressing- use it on pasta salad (I bet it would work well on this Greek Chicken Pasta Salad) or on quinoa salad (like this Charred Corn Salad)
- on pizza- slather it on your pizza base in place of tomato sauce!
- on salmon- smear it over your salmon after cooking. See my fail proof method for How to Cook Salmon here!
Storage
Fridge
Store your kale pesto in an airtight jar in the fridge; you may want to drizzle a little extra olive oil on top of it to keep it fresh and vibrant.
Store for up to 4 days.
Freezer
Pesto freezes great and this kale pesto is no exception. Here are a few ways you can freeze it:
- ice cube tray- press it into ice cube trays for easy pre-portioned amounts that you can thaw quickly. When frozen solid, transfer to a freezer bag.
- souper cubes- another great way to store it is in ½ cup souper cubes. Kind of like a big ice cube tray! Transfer when frozen to a freezer bag.
- jar- you can freeze the pesto right in a freezer-safe jar; fill no more than ¾ full. Make sure you are freezing in a canning jar that can withstand extreme temperature shifts
More saucy recipes
- Cilantro Jalapeno Pesto Fish
- Almond Broccoli Pesto Pasta Recipe with Chicken
- 7 Easy Stir Fry Sauce Recipes
- Balsamic Reduction (2 Ingredients!)
Did you make this? Tag me on social @sweetpeasandsaffron and be sure to leave a comment and rate the recipe!
Secretly Healthy Kale Pesto
5 from 4 votesPrep Time: 5 minutes mins
Cook Time: 0 minutes mins
Total Time: 5 minutes mins
Print Rate
This kale pesto is ready in 5 minutes and surprisingly, does not taste like kale! This pesto works great to add a little boost of greens on pasta, a sandwich, or as a salad dressing.
1 cup
Ingredients
- 2 cups kale packed firmly; do not include stems; see note 1
- ¼ cup pine nuts see note 2
- ½ cup Parmesan cheese freshly grated
- 2 garlic cloves minced
- ½ lemon juiced; roughly 1.5 tablespoons
- ½ teaspoon salt
- ¼ cup olive oil
Instructions
Pulse kale-Add the kale to a food processor fitted with a steel blade, and pulse until the kale is broken down into tiny pieces.
Add other ingredients -Add the pine nuts, Parmesan, garlic, lemon juice and salt. Blend on the low setting, and drizzle the olive oil through the chute. Scrape the sides and lid of the food processor as needed, and blend for longer.
Tips:
1- you can use any type of kale
2- swap pine nuts for walnuts, almonds, sunflower seeds, pumpkin seeds, and toast for added flavor
Storage
Store your kale pesto in an airtight jar in the fridge; you may want to drizzle a little extra olive oil on top of it to keep it fresh and vibrant.
Store for up to 4 days.
Freezing
Freeze in ice cube trays, souper cubes, or in a ¾ filled jar. Freeze for up to 3 months.
Video
Nutrition Information
Serving: 1tablespoon, Calories: 75kcal, Carbohydrates: 2g, Protein: 2g, Fat: 7g, Saturated Fat: 1g, Cholesterol: 2mg, Sodium: 126mg, Potassium: 69mg, Fiber: 1g, Sugar: 1g, Vitamin A: 860IU, Vitamin C: 10.4mg, Calcium: 51mg, Iron: 0.4mg
Author: Denise Bustard
Course: Dinner
Cuisine: Italian
© Sweet Peas & Saffron - Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited.
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Meet Denise Bustard
Denise Bustard is the creator of Sweet Peas and Saffron, a meal prep-focussed food blog. With a PhD in biochemistry, Denise takes a scientific approach to perfecting her recipes. You can find Denise's work featured on Huffington Post, MSN, Self and more.
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Reader Interactions
Leave a Comment
Sandra says
Looks delicious. Thanks for a great recipe.
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Denise says
Hope you like it, Sandra! 🙂
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viji says
We had a post on our blog - apple pesto a while ago. I am excited to make it with kale and sunflower seeds next time, instead of basil and walnuts. Thank you so much!
http://www.handfulofrecipes.com/apple-pesto/Reply
Denise says
Hi Viji! Hope you like the kale pesto! It is definitely different from a basil pesto, but I really enjoyed it. Your apple pesto sounds delicious 🙂
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April @ Girl Gone Gourmet says
I love kale pesto, but haven't tried it with sunflower seeds - very interesting! Hope your turkey coma passes quickly! Holidays are great, but sometimes the holiday hangovers can be tough to get over 🙂
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Denise says
Hope you like it, Harriet!
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Thalia @ butter and brioche says
I regularly make my own pesto but have never made a kale version before. Thanks for the awesome and delicious idea Denise, it's definitely a recipe I will be taking to my kitchen!
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Azu says
Wow, this kale pesto looks yummy! Pinned!
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Denise says
Thanks, Azu!
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Denise says
Thanks, Arpita! Hope you like it 🙂
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Jess @ Flying on Jess Fuel says
Oooh, I love how unique this is! I have kale just starting to grow in my garden right now, so hopefully soon enough I will have more than I know what to do with! I also love the use of pepitas and sunflower seeds-- that's different!
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Denise says
Kale is one of the only things I can't kill...love that quality about it! 🙂 This recipe certainly uses up a huge bunch of it, if you find yourself swimming in it!
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marcie says
I love pestos, Denise, and this one sounds extra incredible! I always think of kale as a winter-y green also, even though I can get it at farmer's markets all the time. I love it, and can't wait to try this! I think tossing some turkey into it is a phenomenal idea. Hope you had a nice Thanksgiving and that you use up that turkey quick! 🙂
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Denise says
Thank-you, Marcie! Kale has a sort of comforting quality, doesn't it? Maybe that's why I think of it as 'wintery'.
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Isadora says
Happy Thanksgiving! A turkey coma is a good place to be after an awesome thanksgiving meal! My husband always insists on a huge turkey and we are usually eating the leftovers for months! I just made my first kale pesto the other day and I'm obsessed! I love that you added pepitas and sunflower seeds, I'll have to try that next time!
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Denise says
Thanks, Isadora! My turkey wasn't super huge, but my guests wouldn't take any with them (they were cooking one the next night). So. Lots of leftovers!!
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Medha @ Whisk & Shout says
Yum! Love the food processor shots... this is making me crave carbs!
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Denise says
Ha, thanks, Medha!
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Kathy @ Olives & Garlic says
Happy Canadian Thanksgiving. And I just want to say that I think you're a genius for creating kale pesto. Can't wait to make it myself which is tonight 🙂Reply
Denise says
Ha! Thanks, Kathy! Hope you like it!
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Ceara @ Ceara's Kitchen says
This recipe is right up my alley. I love that kale is used for the base of this pesto and it is such a gorgeous green! I cannot wait to make this recipe once we start getting some kale here (they don't sell it here until closer to the wintertime!). 🙂 Pinned!
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Denise says
Aw, sorry you have to wait until winter to get kale! Hope you like it, Ceara 🙂
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Denise says
Thanks, Cailee! The kale turns such a nice deep green when you blanche it 🙂
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Kelly - Life Made Sweeter says
Yay, so glad you had a great Thanksgiving, Denise 🙂 Love the pretty color of this kale pesto - it looks fantastic with the pasta and I love that you added sunflower seeds in here too!
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Denise says
Thanks, Kelly! It is verrry green, isn't it?
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Geraldine | Green Valley Kitchen says
Love how versatile pesto is. This one looks great - I love a milder pesto, too. Looking forward to trying this version. Hope you had a great Thanksgiving holiday, Denise!
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Denise says
Thanks, Geraldine! Glad to hear you like a mellower pesto, too. I like tasting the milder flavors like kale and sunflower seeds 🙂
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Kathi @ Deliciously Yum! says
I am pretty sure I need this bowl of yumminess in my life! This looks beyond scrumptious, Denise.
I am so glad you had a great time celebrating Thanksgiving. Makes me wish ours was a bit closer - I can't wait to be in a turkey coma 😉Reply
Denise says
Thanks, Kathi! You will be celebrating Thanksgiving before you know it...fall is just flying by! And I'm always jealous that Americans get a 4-day week-end for Thanksgiving...and black Friday (although I think I'd be too scared to go to some of those crazy sales where people end up stampeded)!
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Dannii @ Hungry Healthy Happy says
I love that you added kale to your pesto. I great way to get some extra veggies in. The whole thing sounds delicious!
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Denise says
Sneaky, isn't it? Thanks, Dannii!
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Gayle @ Pumpkin 'N Spice says
I know how rough those turkey comas can be! And this dish looks like the perfect one to help you get out of your turkey slump! Pesto is my favorite sauce for pastas, so I'm loving your creative spin on this! Looks delicious!
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Denise says
Thanks, Gayle! Won't be long before you will be celebrating Thanksgiving/trying to survive a turkey coma 😉
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Jess @ whatjessicabakednext says
This pesto sounds amazing, Denise! Glad to hear your Thanksgiving was great! I always crave 'healthy' food after eating too and indulging much over the holidays! 😀
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Denise says
Me too, Jess!
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