• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Fine Foods Blog
  • Home
  • About Me
  • Recipes
  • Travel
  • Work With Me
  • Shop
menu icon
go to homepage
  • Home
  • Recipes
  • Subscribe
  • Work With Me
  • Travel
    • Facebook
    • Instagram
    • Pinterest
  • subscribe
    search icon
    Homepage link
    • Home
    • Recipes
    • Subscribe
    • Work With Me
    • Travel
    • Facebook
    • Instagram
    • Pinterest
  • ×

    Home » Recipes » Italian Recipes

    Kale Pesto

    Published: Aug 3, 2015 · Modified: Sep 1, 2022 · by Debra with Leave a Comment · 932 words. About 5 minutes to read this article. · This post contains affiliate links

    Jump to Recipe Print Recipe

    Pesto doesn't have to be just basil! This kale pesto will add extra healthy greens and lots of flavor to any dish from pasta to soups.

    Kale pesto in a green bowl garnished with fresh basil.

    This post contains affiliate links. As an Amazon Associate, I earn from qualifying purchases. Read my full disclosure policy here.

    We found ourselves with a TON of kale in the garden. Up to our elbows. So what to do with it? Make pesto of course! Yes, you can make pesto with kale.

    We realized we had a different kind of kale on our hands. BIG leaves, sort of silver-green, thick stems, so different from what you typically get in the store. We were a little afraid to eat it at first, was it really kale? Are we gonna die if we eat it? Somebody call Black Forager.

    After a bit of research, we discovered we had Siberian kale. Its leaves are truly lovely, softer than most varieties I usually see in the market, with a slightly peppery taste like arugula.

    Try kale pesto - made with kale of any kind - when you want to amp up the greens in a dish without adding more volume to it. And so easy to make! Zip it in the food processor and you're done.

    Jump to:
    • Ingredients
    • Instructions
    • FAQ
    • Related Recipes
    • Recipe
    Fresh kale, a head of garlic, and shredded parmesan cheese on a wooden cutting board.

    Ingredients

    • Kale: You can use any kind of kale for this recipe. I used Siberian kale because it's what we had in the garden, but it's not readily found in grocery stores.
    • Fresh basil: You can still add a bit of basil to this if you have some on hand, but it's not required.
    • Parmesan cheese: Please use the real parmigiano reggiano for this recipe. The flavor is noticeable and makes all the difference.
    • Garlic: You can adjust the garlic to your taste level. Just remember it is raw so it will have a bright and pungent flavor!
    • Pine nuts: Pine nuts are the classic pesto choice, but you can substitute almonds or walnuts or even hazelnuts. Use what you have!
    • Salt and olive oil: The amount of these two may vary slightly, depending on your taste and whether or not you cook the kale.

    Instructions

    Use a good chef's knife to chop the kale.

    Use a vegetable peeler or box grater to grate the cheese.

    Place the pine nuts (or whatever type of nuts you're using) in a small skillet over medium heat and toast gently until fragrant.

    Fresh kale in a grey skillet.

    At this point, you can add the kale to a large skillet over medium heat and quickly wilt it. You could also make the pesto with raw kale.

    Cooked kale in a grey skillet.

    If you choose to cook it, once it's done, wrap it in a kitchen towel and wring out the water.

    Add the kale, pine nuts, and parmesan to a food processor with a pinch of kosher salt. Use a microplane grater to grate the garlic directly into the food processor.

    Turn the food processor on and begin to drizzle the olive oil into the mixture until you reach the desired consistency. Taste and adjust salt if necessary.

    alt=""

    FAQ

    How do you store kale pesto?

    Store in the fridge in an airtight container with a layer of olive oil on top to preserve the green color. It will keep for at least 5 days.

    Can you freeze kale pesto?

    Yes, you can freeze kale pesto - or any kind of pesto - for 6 months or more. I like to freeze it in ice cube trays, then transfer to a zip top bag, so you can just pop a cube or two into soups and sauces all year long. Get your green on and save it for a rainy day.

    What can you use kale pesto for?

    Use kale pesto anywhere you would use basil pesto - pasta, soups, spread on sandwiches, the possibilities are endless!

    Related Recipes

    • Try kale pesto on top of Soupe au Pistou.
    • Substitute it for basil pesto in this recipe for Gnocchi with Peas and Pesto.
    • Kale Pizza with Bacon and Caramelized Onions is another way to use kale and makes comfort food seem slightly healthy.

    Recipe

    Kale pesto in a green bowl.

    Kale Pesto

    Pesto doesn't have to be just basil! This kale pesto will add extra healthy greens and lots of flavor to any dish from pasta to soups. 
    5 from 2 votes
    Print Pin Rate
    Course: pesto, Sauces
    Cuisine: Italian, italian food, vegetarian
    Diet: Gluten Free, Vegetarian
    Keyword: Easy kale pesto recipe
    Prep Time: 10 minutes
    Cook Time: 5 minutes
    Total Time: 15 minutes
    Servings: 6 servings
    Calories: 119kcal

    Equipment

    • 12" non-stick skillet
    • food processor
    • microplane grater
    • chef's knife
    • box grater

    Ingredients

    • 4-5 cups kale roughly chopped
    • handful fresh basil optional
    • 1-2 cloves garlic depending upon your taste
    • ¼ cup Parmesan cheese
    • ¼ cup olive oil
    • pinch kosher salt
    US Customary - Metric
    Prevent your screen from going dark

    Instructions

    • Use a good chef's knife to chop the kale. Use a vegetable peeler or box grater to grate the cheese.
    • Place the pine nuts (or whatever type of nuts you're using) in a small skillet over medium heat and toast gently until fragrant.
    • At this point, you can add the kale to a large skillet over medium heat and quickly wilt it. You could also make the pesto with raw kale. If you choose to cook it, once it's done, wrap it in a kitchen towel and wring out the water.
    • Add the kale, pine nuts, and parmesan to a food processor with a pinch of kosher salt. Use a microplane grater to grate the garlic directly into the food processor. Turn the food processor on and begin to drizzle the olive oil into the mixture until you reach the desired consistency. Taste and adjust salt if necessary.

    Notes

    Kale pesto can be frozen for up to 6 months. Freeze in ice cube trays for small servings that you can easily pop into sauces or soups. 
     
    This post contains affiliate links. As an Amazon Associate, I earn from qualifying purchases. Read my full disclosure policy here.

    Nutrition

    Calories: 119kcal | Carbohydrates: 4g | Protein: 3g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Cholesterol: 3mg | Sodium: 84mg | Potassium: 225mg | Fiber: 1g | Sugar: 1g | Vitamin A: 4495IU | Vitamin C: 54mg | Calcium: 117mg | Iron: 1mg

    More Italian Recipes

    • Tricolore salad in a white bowl with gold utensils.
      Tricolore Salad
    • Homemade tomato sauce in a blue pan with a wooden spoon.
      How to Make Homemade Tomato Sauce
    • A small jar of basil vinaigrette with a gold spoon in it.
      Basil Vinaigrette
    • A casserole dish of vegetarian eggplant lasagna with a spatula in it next to a glass of red wine, and a plate with a slice of lasagna on it.
      Vegetarian Eggplant Lasagna

    Reader Interactions

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    • Bloglovin
    • Facebook
    • Instagram
    • Pinterest
    • YouTube

    Hi, I'm Debra! I love to cook and eat and travel, and cook the things I eat when I travel! I'm a detail-oriented Virgo, so it's my jam to simplify recipes and break them down into easy to follow steps. I help you bring the world to your table!

    More about me →

    Subscribe To My Enewsletter

    Get my new, and tried and true, recipes delivered to your inbox! Subscribe now!

    Gluten Free Recipes

    • Pimento cheese dip in a red bowl on a round wooden tray, surrounded by butter crackers, carrot sticks, and corn chips. A gold spoon is on the lower left, a red and white striped towel is on the upper left.
      Pimento Cheese Dip
    • A piece of salmon topped with creamy dill sauce and garnished with fresh dill and lemon zest.
      Salmon with Creamy Dill Sauce
    • Vietnamese caramel chicken topped with cilantro and red chilis in a pan with blue handles. A gold spoon rests in the pan sauce toward the bottom right.
      Vietnamese Caramel Chicken
    • Spicy asian broccoli on a white plate drizzled with a spicy sauce that is reddish-brown in color.
      Asian Broccoli

    Search more gluten-free recipes

    Trending Recipes

    • A woman's hands are shown preparing a salt baked whole fish, she stuffs a whole fish with lemon, lime and fresh herbs.
      Salt Baked Fish
    • Chicken thighs topped with a caper lemon sauce on a white plate.
      Boneless, Skinless Chicken Thighs with Garlic, Capers, and Lemon
    • Two campari and soda cocktails with orange slices, a plate of nuts and two bottles in the background
      Campari and Soda
    • Boneless, skinless chicken thighs with mushrooms and white wine sauce in a blue casserole pan. Some fresh thyme is in the bottom right corner.
      One Pan Chicken Thighs with Mushrooms and White Wine

    Chocolate Recipes

    • Gluten free triple chocolate cookies on a baking sheet.
      Gluten Free Triple Chocolate Cookies
    • A gluten free chocolate ganache tart topped with flaky sea salt on a pink plate.
      Gluten Free Chocolate Ganache Tart
    • Three white ramekins of chocolate mousse.
      Chocolate Mousse Recipe
    • Gluten free brownies with ganache icing dusted with cocoa powder on a white surface.
      Gluten Free Almond Flour Brownies

    French Recipes

    • Romaine Hearts salad with blue cheese, pears, and pecans on a white and gray plate.
      Romaine Hearts Salad with Blue Cheese, Pears, and Pecans
    • Mussels in white wine sauce with lemon wedges and parsley in a blue pan with a spoon in it.
      Mussels in White Wine Sauce (Moules Marinières)
    • French hot chocolate in a white cup with another cup and a blue bowl of chocolate in the background.
      French Hot Chocolate (Chocolat Chaud)
    • Several servings of eggs en cocotte with spinach and bacon in small cast-iron skillets and serving dishes are displayed on a wooden surface.
      Eggs en Cocotte (Baked Eggs)

    Hi, I'm Debra! I love to cook and eat and travel, and cook the things I eat when I travel! I'm a detail-oriented Virgo, so it's my jam to simplify recipes and break them down into easy to follow steps. I help you bring the world to your table!

    More about me →

    Subscribe To My Enewsletter

    Get my new, and tried and true, recipes delivered to your inbox! Subscribe now!

    Gluten Free Recipes

    • Chicken and cabbage with onions roasted on a sheet pan.
      Roast Chicken and Cabbage
    • Three chocolate pots de creme with whipped cream on top. Chocolate wafers are on the left, a spoon with chocolate on it is on the right.
      Chocolate Pots de Crème
    • Holubtsi—Ukranian cabbage rolls—topped with sour cream and fresh dill in a round pan. A wooden spoon is on the right.
      Ukranian Cabbage Rolls (Holubtsi)
    • A plate of fresh cranberry orange relish with orange zest on top and a gold spoon on the left side.
      Fresh Cranberry Relish

    Search more gluten-free recipes

    Trending Recipes

    • A woman's hands are shown preparing a salt baked whole fish, she stuffs a whole fish with lemon, lime and fresh herbs.
      Salt Baked Fish
    • Chicken thighs topped with a caper lemon sauce on a white plate.
      Boneless, Skinless Chicken Thighs with Garlic, Capers, and Lemon
    • Two campari and soda cocktails with orange slices, a plate of nuts and two bottles in the background
      Campari and Soda
    • Boneless, skinless chicken thighs with mushrooms and white wine sauce in a blue casserole pan. Some fresh thyme is in the bottom right corner.
      One Pan Chicken Thighs with Mushrooms and White Wine

    Chocolate Recipes

    • Gluten free triple chocolate cookies on a baking sheet.
      Gluten Free Triple Chocolate Cookies
    • A gluten free chocolate ganache tart topped with flaky sea salt on a pink plate.
      Gluten Free Chocolate Ganache Tart
    • Three white ramekins of chocolate mousse.
      Chocolate Mousse Recipe
    • Gluten free brownies with ganache icing dusted with cocoa powder on a white surface.
      Gluten Free Almond Flour Brownies

    French Recipes

    • Romaine Hearts salad with blue cheese, pears, and pecans on a white and gray plate.
      Romaine Hearts Salad with Blue Cheese, Pears, and Pecans
    • Mussels in white wine sauce with lemon wedges and parsley in a blue pan with a spoon in it.
      Mussels in White Wine Sauce (Moules Marinières)
    • French hot chocolate in a white cup with another cup and a blue bowl of chocolate in the background.
      French Hot Chocolate (Chocolat Chaud)
    • Several servings of eggs en cocotte with spinach and bacon in small cast-iron skillets and serving dishes are displayed on a wooden surface.
      Eggs en Cocotte (Baked Eggs)

    Footer

    ^ back to top

    About

    • Privacy Policy
    • Disclosure
    • Terms & Conditions

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Work With Me

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2020 Fine Foods Blog