My Kale Pesto Recipe is easy to make and packed with healthy ingredients. Dark, leafy greens are rich in essential vitamins and minerals, and the addition of walnuts, garlic, and lemon juice also provides health benefits. This homemade pesto is flavorful, refreshing, and versatile. Add it to pizza, pasta, sandwiches, salads, and so much more.
I was planning to make this homemade pesto recipe using the kale from my garden, but something seems to have gotten to it first. Thankfully, kale is readily available at the store and usually reasonably priced. I’ve always preferred pesto over red sauce, and this Kale Pesto doesn’t last long around here. I love adding it to pasta and pizza, but it’s also great on sandwiches, mixed in with homemade vinaigrette, or added to vegetable-based soups. Pesto is surprisingly easy to make, and it’s the perfect condiment to use all summer long. I hope you enjoy my nutrient-packed, kale version!
Why You’ll Love This Easy Pesto Recipe
- Packed with nutrients – This kale pesto is rich in nutrients, featuring kale, basil, walnuts, lemon juice, and garlic. All of which contain important nutrients that your body needs. This is a plant-based sauce/condiment you can feel good about loading up on.
- Refreshing – Pesto is such a great sauce because it’s light and refreshing. It’s a great alternative to traditional red or cream sauces that tend to be heavier. Pesto is such a classic summer ingredient.
- Versatile – I love pesto because it can be used in numerous ways. It’s commonly used on pizza and pasta, but it’s also great as a spread for sandwiches and wraps. You can add a spoonful to a homemade vinaigrette, scrambled eggs, or even as a sauce for veggies.
All About Kale
Kale is a member of the Cruciferae family and comes in several varieties, including curly, lacinato, and purple. It’s a hearty green that can withstand colder temperatures. Kale can be enjoyed in both cooked and raw forms. I love massaging raw kale and adding it to salads. It’s hearty and has some texture, while also being refreshing. Kale wilts quickly, making it easy to incorporate into soups, stir-fries, and pasta dishes.
Kale is considered a superfood because it’s packed with a variety of vitamins and nutrients. Dark, leafy greens are essential to include in our diets, and kale is a great way to do so. Kale contains four times more vitamin C than spinach, and twice the amount of selenium. It’s also low in calories, making it an excellent choice for maintaining a healthy weight.
Kale Pesto Recipe Ingredients and Substitutions
- Kale – I prefer using raw, curly kale for my kale pesto recipe. Lacinato kale also works, but I wouldn’t recommend using baby kale leaves because they aren’t quite as hearty as regular kale. I have seen other people blanch the kale leaves before adding them to the food processor to make them a little less bitter, but I usually use them raw and don’t have a problem. Spinach can be substituted for the kale if you prefer.
- Basil – You can make this recipe using just kale, but I like to add fresh basil to give it a more traditional taste. You can also add in another fresh herb of choice, like parsley, cilantro, or mint.
- Garlic – Fresh garlic is a must in homemade pesto, and you can use however much or little as you like. Garlic powder can be substituted, but it won’t provide as fresh a garlic flavor.
- Lemon Juice – Lemon juice is tangy and complements the kale and basil well. You can also use lime juice or leave it out entirely if you prefer.
- Parmesan Cheese – Parmesan cheese is traditionally used in pesto recipes, and I incorporated it into this kale pesto. Nutritional yeast can also be used, especially if you are making your pesto dairy-free.
- Walnuts – Pine nuts are traditionally used in pesto recipes, but I prefer the taste of walnuts, so I use them instead. Any nut can be used, though. Use sunflower seeds or pepitas to make it nut-free.
- Miso Paste – I like to add a bit of light yellow miso paste to my homemade pesto recipes. It adds an umami flavor and is especially nice when used with nutritional yeast, rather than parmesan cheese.
- Salt
How To Make Homemade Kale Pesto
- Wash and dry the kale leaves, then gently remove them from the stems using your hands or a knife. Add the kale and basil leaves to a large food processor.
- Next, add in the walnuts, parmesan cheese, garlic, lemon juice, miso paste, and salt.
- Turn the food processor on and slowly drizzle in the olive oil until the desired consistency is reached. You can use as much, or as little, as you like.
- Transfer the kale pesto sauce to a container with a lid, and refrigerate for up to 7 days. Enjoy it on pizzas, sandwiches, pasta, and so much more!
Recipe Frequently Asked Questions
- This pesto recipe is gluten-free.
- Make this recipe vegan by substituting the parmesan cheese for nutritional yeast.
- Make this recipe nut-free by substituting the walnuts with sunflower seeds or pepitas.
- Do you have to include basil? No, you can easily make this recipe using just kale, or you can substitute the basil with parsley, cilantro, or mint.
- How long does homemade pesto last? If stored in the refrigerator in an air-tight container, leftover pesto should last for about 5-7 days.
- Can pesto sauce be frozen? Yes, freeze pesto in an air-tight, freezer-friendly container for up to 3 months. Allow it to defrost in the refrigerator or on the counter when you’re ready to use it.
- How should this kale pesto be used? It can be used in many different ways. Spread it on pizza and sandwiches or add it to pasta, salads, and wraps. It also adds an extra flavor to salad dressings, scrambled eggs, or vegetable soups.
Have a question I didn’t answer? Ask me in the comment section below, and I will get back to you ASAP!
Looking For More Easy Homemade Condiment Recipes?
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Kale Pesto Recipe
- Total Time: 15 minutes
- Yield: 6-8 1x
- Diet: Vegetarian
Description
My Kale Pesto Recipe is easy to make and packed with tons of healthy ingredients. Dark leafy greens are full of essential vitamins and minerals, and the walnuts, garlic and lemon juice also add health benefits. This homemade pesto is flavorful, refreshing and versatile. Add to pizza, pasta, sandwiches, salads and so much more.
Ingredients
- 4 cups chopped curly kale leaves
- 1/3 cup basil leaves
- 1/3 cup chopped walnuts
- 2–3 cloves garlic, roughly chopped
- 1/4 cup shredded parmesan cheese, OR 2 tablespoons nutritional yeast
- Juice of 1/2 small lemon
- 1 teaspoon light yellow miso paste
- 1/2 teaspoon salt
- 1/3 – 1/2 cup extra virgin olive oil
Instructions
- Wash and dry the kale leaves and then use your hands, or a knife, to remove the leaves from the stems. Add the kale and basil leaves to a large food processor.
- Next, add in the walnuts, parmesan cheese, garlic, lemon juice, miso paste and salt.
- Turn food processor on and slowly drizzle in the olive oil, until desired consistency is reached. You can use as much, or as little, as you like.
- Transfer the kale pesto sauce to a container with a lid, and refrigerate for up to 7 days. Enjoy kale pesto on pizzas, sandwiches, pasta and so much more!
Notes
This pesto recipe makes about 1 1/2 cups of pesto sauce. Serving size is 1/4 cup of pesto.
- Prep Time: 15 mins
- Cook Time: 0 mins
- Category: Condiment
- Method: Food Processor
- Cuisine: American
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