Kale Pesto Recipe

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Pamela
May 29, 2012
34 Comments

Categories: Appetizers, Gluten-free/gluten-free adaptable, Greens, Recipes, Vegetables, Vegetarian

When I was a child, my family ate pesto all the time in the summer and early fall. In fact, to me the smell of basil, garlic and cheese in the food processor is synonymous with warm, lazy days at the beach or on my parents’ hammock under a big, breezy tree. It was one of the few things my mom made without a recipe because she made it so often and could likely do it in her sleep. Also, my father always planted way too much basil so Mom was forced to use it up more quickly than it grew. Traditional basil pesto is the only pesto that I ever knew until I started over-planting my favorite herb, parsley, and mixing it with basil for an ever better (in my opinion) pesto.

But it wasn’t until a few years ago that I heard about the huge spectrum of pestos out there not made from basil but from all sorts of herbs like cilantro and mint to leafy greens such as spinach and arugula and even peas or sun dried tomatoes. The result is a brave new world of pesto-adorned dishes beyond pasta in the summertime. The good news is that all pestos are super simple to make and help me make my boring meals more exciting. “Another turkey sandwich?” No, a turkey sandwich with pesto! Oooh, ahhh. “Grilled fish” doesn’t have the same appeal as “grilled salmon with cilantro pesto!” Although when I introduced kale pesto to my family, they were skeptical.

Kale, which is my absolute favorite superfood,is more nutrient-dense than most any food on the planet, so I try to incorporate it into our meals however I can. I love how hearty and flavorful kale is, but itcan be a little bitter for the kids if I don’t try to work around that. My standard pesto is made with pine nuts or pine nuts and walnuts. Both are soft nuts that get ground very easily, but can be also be a tad bitter. So I subbed blanched almonds to keep the pesto from getting too harsh and loved it, even though almonds don’t grind up quite as finely. The only other change I made was to add a touch of lemon juice which brightens the whole thing up and again, cuts any bitterness.

I made kale pesto in two different ways. The first with all kale and the second with mostly kale plus basil. All kale pesto tastes reminiscent of broccoli which makes sense since they’re both in the cruciferous family. It’s so totally yummy with a hearty whole wheat or spelt pasta, stirred into soups like lentil, mushroom-barley or minestrone or slathered on a quesadilla with leftover roasted veggies and cheese. I imagine it would be great on a baked potato with veggies or in an omelet with goat cheese and mushrooms. Then I made another version with mostly kale and some basil and it tastes much more like the version you’re used to, but more substantial and maybe with a little more bite. So many people in my classes this month thought it was even better than an all-basil pesto. In class we ate it poured on a grilled chicken paillard. Sunday, I took some pasta with kale-basil pesto and chickpeas in Chinese takeout containers for a beach picnic and then used the leftovers yesterday on a grilled whole wheat pizza with ricotta, sauteed garlic spinach and fresh mozzarella. Insane.

Feel free to use whatever kale you can find, but the curly green variety tends to get processed more finely in the food processor if that matters. Although in these photos I did use the Dinosaur (Tuscan) variety because I typically have that on hand for salad and juicing. However you try it, and I hope you do, pesto is a busy cook’s good friend anytime of year. Tell me your favorite ways to enjoy it!

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Kale Pesto

Author:Pamela

Serves:makes just under 2 cups

Ingredients

½ cup blanched almonds, walnuts, pine nuts or a combination (use sunflower seeds for a nut-free pesto)
1 large garlic clove, smashed
3 cups kale (dinosaur or curly green), stemmed and torn into large pieces (so it’s easier to measure)
2 cups basil leaves (or use all kale)
½ teaspoon fine grain sea salt
Freshly ground pepper to taste
1 Tablespoon freshly squeezed lemon juice
¾ cup unrefined, cold pressed, extra-virgin olive oil
⅓ cup grated Pecorino or Parmigiano cheese

Instructions

Toast nuts, stirring frequently, in a dry skillet over medium heat until lightly golden. If you are a “nut-burner,” just skip this step and put them in the food processor raw. Remove from heat and allow to cool. If you're using sunflower seeds, just use those raw.
Place nuts and garlic in the bowl of a food processor fitted with the metal blade and process until very finely chopped.
Add kale, basil, salt, pepper and lemon juice and pulse until chopped.
With the food processor running, add olive oil in a steady stream until you achieve a smooth texture. Add cheese and process until well combined.
Taste for seasoning and add additional olive oil to make a looser pesto.

Notes

*Pesto freezes really well!

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Comments

Cherie
February 5, 2017 at 5:05 am
Can I have the pizza recipe u mentioned ?
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- PamelaModerator
  February 5, 2017 at 7:29 am
  I don’t really have a recipe for it other than doing this: take whole wheat pizza dough and stretch it to the size you want. If cooking this in an oven, speed ricotta on the crust and dollop with pesto. Arrange sautéed spinach (sautéed in olive oil with lots of garlic + a pinch of salt) over the top. Bake at 475 or higher until the crust just starts to get barely golden. Then add the mozzarella on top and bake until that is melted and bubbly. If you’re grilling the pizza or cooking it in a pizza oven, add all the toppings at once.
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Irene Lodmer
April 29, 2016 at 8:02 am
This is literally the BEST pesto I’ve ever had! My kids devoured it. I used 1/4 c blanched almonds and 1/4 c pine puts. LOVED. Thank you so much for yet another amazing recipe. You’re the BEST!
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- PamelaModerator
  April 29, 2016 at 6:18 pm
  This makes me so happy! And you must be thrilled that your kids are devouring KALE pesto! Nice job!
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Wendy
March 20, 2016 at 9:54 pm
My daughter is vegan so I never use any cheese in my pestos. Just the greens of choice, pine nuts, olive oil and an occasional clove of garlic. Try it! You will not miss the cheese at all. Italian parsley and mint make a fantastic pesto if you haven’t tried them.
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- PamelaModerator
  March 21, 2016 at 5:19 pm
  Sounds great! Thanks!
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Kristie
March 3, 2014 at 6:01 pm
I just found your site and I am in LOVE!!! The gluten-free and dairy-free options are incredibly helpful. Do you have a dairy-free version of this pesto, if not, can you recommend a nut-cheese substitute or other alternative?
Thank you!
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- PamelaModerator
  March 4, 2014 at 6:34 am
  Thank you, Kristie! NIce to have you here. I’ve gotten very good at DF and GF substitutions because so many people that common to my classes have those restrictions. You can either use a parmesan-type substitute like “Go Veggie” or you can sub 2-3 Tablespoons of brown miso or another hearty miso paste. If you use the miso, you must not add any salt, since the miso will be salty enough. Hope that helps!
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- NC
  November 8, 2015 at 6:11 pm
  Along with the miso, you can throw in some nutritional yeast. It has a parmesan-y flavor to it.
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  - PamelaModerator
    November 9, 2015 at 4:46 pm
    Yep, good recommendation!
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Heather
October 21, 2013 at 10:42 pm
Delicious! I loved this as a dip too. I served it with Italian breadsticks, a big hit.
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- PamelaModerator
  October 22, 2013 at 5:27 pm
  Nice idea!!
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Michelle
July 16, 2013 at 10:39 am
I just made this! Omg! So good, even my kids are in love
With it:) it is also so pretty and green- been trying
To figure out ways to use all my kale from my
garden:) I have found a fabulous one!! Thank you so much!
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- PamelaModerator
  July 16, 2013 at 11:12 am
  Win-win! SO exciting! Thanks, Michelle 🙂
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Kim Daigneault
May 5, 2013 at 5:44 pm
I made fresh kale/basil pesto last summer. Some I canned others I didn’t. I found the fresh pesto was fabulous after 3months? I found a jar in the back of the fridge, it was still good? Can’t find anything on shelf life of fresh kale/basil pesto? How long does yours keep?
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- PamelaModerator
  May 6, 2013 at 10:28 am
  I can’t say that I’ve ever kept it longer than 2 weeks in the fridge only because we finished it all. I typically make a lot and then freeze it in small batches where it can stay in the freezer for up to 3 months provided there is minimal air at the top of the container. I have tasted pesto after a couple weeks in the refrigerator and it’s fine, but not quite as “fresh-tasting” as after a few days/1 week.
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- Karen Patino
  July 6, 2020 at 5:43 pm
  Does it work with baby kale as well?
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  - PamelaModerator
    July 7, 2020 at 3:02 pm
    For sure!
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Lana
August 31, 2012 at 3:58 pm
yum! just made this – will be bringing it to shabbat dinner at the beach tonight! serving it on salmon….
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- PamelaModerator
  August 31, 2012 at 9:47 pm
  Great idea, Lana! Thank you~
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Jess
August 15, 2012 at 2:22 pm
Delicious! I added chia seeds, just to up the superfood factor a notch 🙂
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- PamelaModerator
  August 16, 2012 at 3:50 am
  So clever! Thanks for the suggestion!
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Pamela F Tucker
June 28, 2012 at 10:42 am
Hi Pamela & Friends,
Just adding a helpful hint from a friend who owns an herb farm. Freeze pesto in small ice cube trays (I like the little square ones), when frozen pop out & freeze in airtight container. this way you can take out as many cubes as you need.
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- PamelaModerator
  June 28, 2012 at 6:44 pm
  A helpful hint, indeed! I love that idea. Thank you for sharing!
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Kadie
June 8, 2012 at 11:31 am
I went to make this and forgot to buy the kale – duh! So I used spinach and swiss chard and it was delish!
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- PamelaModerator
  June 8, 2012 at 8:28 pm
  Haha!! So good to know the others worked and good for you for not giving up 🙂
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mary
May 30, 2012 at 7:44 pm
I’ve made pesto with parsley, spinach, arugula…..but never kale and it never even crossed my mind. Can’t wait to try it!
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- PamelaModerator
  May 31, 2012 at 7:30 am
  Loved spinach pesto, but my kids weren’t crazy about arugula pesto. I think you’ll enjoy the kale!
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  - mary
    June 8, 2012 at 7:26 pm
    we did love it!!
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    - PamelaModerator
      June 8, 2012 at 8:29 pm
      Great!
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Carla
May 29, 2012 at 8:44 am
I made this yesterday for my family and everyone loved it! So delicious!
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- PamelaModerator
  May 29, 2012 at 1:59 pm
  So glad to hear that!
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Sally
May 29, 2012 at 8:23 am
Hi Pamela!
Do you mean to blanch or toast the nuts? Thanks.
Sally
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- PamelaModerator
  May 29, 2012 at 1:58 pm
  I bought the almonds blanched and then toasted them lightly myself. Walnuts and pine nuts are not blanched. Hope that helps!
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I come from a large Italian-American family with 28 first cousins (on one side of the family!) where sit-down holiday dinners for 85 people are the norm (how, you might ask – organization! But more on that later …).

Some of my fondest memories are of simple family gatherings, both large and small, with long tables of bowls and platters piled high, the laughter of my cousins echoing and the comfort of tradition warming my soul.

Kale Pesto Recipe - Pamela Salzman (2024)

FAQs

How do you get the bitterness out of kale pesto? ›

If the kale pesto tastes bitter, add 1/4 teaspoon maple syrup or honey to balance it.

Tell Me More ›

What is kale pesto made of? ›

Combine kale, basil, walnuts, 1/4 cup oil, garlic, and salt in a food processor; process until a finely chopped paste forms, about 30 seconds, stopping to scrape down sides as needed. Transfer to a medium bowl. Stir in lemon zest and juice and remaining 1/2 cup oil until combined. Serve with baguette slices.

Discover More Details ›

What makes pesto so good? ›

True pesto Genovese is made with Genovese basil from the hills of Genoa, harvested while the leaves are still small and very tender; mild garlic (ideally from nearby Vessalico); pine nuts (all the better if they come from the area around Pisa); coarse sea salt; buttery, mild olive oil from Liguria; and Parmigiano- ...

What is a substitute for pesto in a recipe? ›

Basil oil

The quickest and easiest substitute for pesto is to make a simple herb oil by finely chopping a bunch of basil leaves and stirring in enough extra virgin olive oil to give you a chunky paste.

Keep Reading ›

Why is my sauteed kale bitter? ›

Much like in onions and garlic, kale's bitterness is only formed when the vegetable is sliced, chopped, massaged, or chewed. When cells in a leaf of kale are intact, an enzyme called myrosinase and sulfur-containing compound glucosinolate are separated from one another.

Discover More ›

What makes kale taste bitter? ›

Bitter greens are leafy greens or vegetables that have an intense bitter flavor profile. They include kale, mustard greens, collards, turnip greens, broccoli rabe, radicchio, chicory, and endive. The bitterness comes from chemical compounds called glucosinolates that can be found in the Brassica family.

Is pesto healthier than tomato? ›

As you would expect, pesto's wider variety of ingredients means it does slightly better in the vitamin and mineral stakes. Pesto outsmarts tomato sauce in many of these, but the pasta sauce still provides a sizeable chunk of your recommended daily targets.

Read The Full Story ›

Does kale pesto go bad? ›

Unfortunately, yes. Since it's made from fresh and perishable ingredients such as basil, Parmesan cheese, olive oil, and pine nuts, it will only last for a short period of time in the fridge. But with proper storage, pesto can last in the fridge for up to two weeks.

Get More Info ›

Why is pesto so expensive? ›

Its scarcity, plus the fact that the plants are picked roots, soil, and all to ensure that only juvenile leaves make it into pesto, makes it extraordinarily expensive and something that only premium, artisan pesto makers can justify using.

See Details ›

Is it OK to eat pesto everyday? ›

You'll want to be mindful of the sodium content. Some jars have more than 500mg per serving and the 2020-2025 Dietary Guidelines recommend you eat no more than 2,300mg per day. It would be hard to stay within those guidelines if you get more than 20% of your sodium from pesto.

Show Me More ›

Why does my homemade pesto taste bad? ›

The most common reason for pesto tasting bitter is that the olive oil is past its best and has started to turn rancid. If the pesto has been made in a food processor or blender, there's also the possibility that it has turned bitter from the crude, sheering action of the blades.

Read On ›

What pasta is best for pesto? ›

Pesto Sauce

This fresh and fragrant pasta sauce is served uncooked, so choose a pasta shape that won't overwhelm it. Similar to oil-based sauces, pesto is served best with longer cuts of pasta, like the corkscrew shape of Fusilli. Pesto works best with Bucatini, Capellini, thinner Spaghettini, and Fettuccine.

Get More Info Here ›

Does homemade pesto taste better? ›

The taste:

When I first tried it, the most notable flavour was the garlic, making me wonder if a little more basil and just one clove would provide a more balanced taste. There were no complaints though – homemade was a unanimous hit!

Explore More ›

Is pesto healthier than pasta sauce? ›

If your main goal is to cut calories and fat, go for the marinara. If, however, you'd like to add some extra nutrients via greens such as basil or kale, and nuts, such as pine nuts or walnuts, opt for the pesto every once in a while. It's a tasty alternative to marinara, and a little goes a long way.

Explore More ›

Why is pesto not vegan? ›

Most pesto is not considered vegan for the sole reason that basic recipes call for some kind of hard cheese like Parmesan or pecorino, which is not suitable for vegans. Some authentic Parmesan is even made using rennet, an enzyme found in the lining of a goat or calf's stomach.

Get More Info ›

What kills the bitterness of greens? ›

Use salt.

Salt is a friend to bitter greens, whether you plan to eat them raw or cooked. Mellow the bitter flavor with a sprinkle of salt on endive or radicchio, or include anchovies or cured meat (like bacon, pancetta, or proscuitto) along with mustard, beet, or collard greens.

Discover More ›

How do you counteract pesto taste? ›

Adding a small amount of acidity (lemon juice or vinegar) and balancing that with a little sweetness (sugar or honey) is the best way to take the edge off a pesto that tastes overwhelmingly of garlic.

How can you reduce the bitter taste in dark green leafy vegetables? ›

If you're a leafy greens newbie, Waldeck suggests starting with spinach, though "any green that is cooked is going to tone down the strong or bitter flavor," she adds. Waldeck recommends chopping or shredding greens before sautéing or stir-frying.

How do you make kale smoothie less bitter? ›

The lingering bitter taste of kale can be a huge turn-off. However, adding sweet, sour, or creamy ingredients can mask the flavor. I use a combination of green apple, fuji apple, pineapple juice, and frozen ingredients such as banana and mango in this recipe. Fat also helps to mask the bitterness.

Kale Pesto Recipe - Pamela Salzman (2024)