Kale Pesto Recipe: Vibrant Sauce for Pasta, Sandwiches & More

Table of Contents

• Ingredients
• Instructions
• Serving suggestions
• Variations
• Tips
• Make Ahead & Storage
• More Kale Recipes
• Kale Pesto Recipe

Kale pesto is one of the best winter pestos when basil is out of season and kale is plentiful.

Use curly kale or dinosaur (lacinato/Tuscan) kale; either works well. This pesto can be used like any other pesto.

You can make it ahead and store it in the refrigerator for about a week or in the freezer for months.

It’s a great meal prep option and is wonderful on pasta or with bread. It also works beautifully in sandwiches, wraps, as a salad dressing (including potato or pasta salads), on grain salads, or as a topping on pizza.

Make it with dairy using grated parmesan (Parmigiano Reggiano or Grana Padano are ideal), or make it dairy-free by substituting nutritional yeast for a cheesy flavor.

Kale

Use fresh curly or dinosaur (lacinato) kale. Remove and discard woodier stems.

Nuts

This version uses almonds, but you can substitute walnuts, pine nuts, or macadamia nuts.

Olive oil

Choose a good-quality extra virgin olive oil. Because the pesto is not cooked, the oil’s flavor will be noticeable.

Tip: Add the oil at the end and pulse a few times to combine. Avoid processing at high speed to prevent bitterness.

Water

Cold water helps keep the mixture cool in the processor and reduces the amount of oil needed.

Parmesan Cheese or Nutritional Yeast

Grated parmesan is traditional. For a dairy-free option, use nutritional yeast for a mild cheesy taste.

Garlic

A small clove adds aroma and depth.

Lemon juice

Fresh lemon juice brightens the pesto. Avoid seeds as they can add bitterness if blended.

Salt

Sea salt or kosher salt is recommended. Black pepper or red pepper flakes are optional additions.

Rinse the kale, pat it dry, chop the leaves, and discard the woody stems.

Place chopped kale, nuts, grated parmesan or nutritional yeast, garlic, salt, and cold water in a food processor. Pulse until ingredients are finely chopped, scraping down the sides once or twice as needed.

Add extra virgin olive oil and pulse a few more times until combined. Add more water or oil to reach your preferred consistency, then taste and adjust the salt.

Tip: Pulse rather than blend continuously. High-speed blending can heat and oxidize ingredients, which may make the pesto slightly bitter.

Transfer the pesto to a bowl or jar and use immediately or store as directed below.

Serve as a starter on crostini or bruschetta, or spread it on focaccia. It’s also delicious as a sandwich spread.

To make kale pasta: cook your favorite pasta shape al dente in plenty of salted water, reserve a ladleful of pasta water, drain, then toss the pasta with the kale pesto and a splash of reserved pasta water to help coat the noodles.

You can make pesto from many vegetables and herbs. Consider basil (classic), spinach, artichoke, parsley, roasted red pepper, zucchini, sun-dried tomato, or arugula for different flavors and textures.

Sauces and Dressings

Vegan Pesto

Tofu Recipes

Spinach Pesto

Sauces and Dressings

Artichoke Pesto

Sauces and Dressings

Parsley Pesto

If you enjoy cooking with kale, try these ideas:

• Lentil soup — wholesome and cozy.
• Kale chips — crispy with lemon and red pepper flakes.
• Tuscan soup — creamy with white beans and greens.
• Savory chickpea crepes — filled with mushrooms and kale.
• Rainbow kale salad — with roasted pumpkin and pomegranate seeds.

Starters

Kale Chips

Mains

Savory Crepes

Soups

Tuscan White Bean Soup

Soups

Lentil Soup

For more condiment ideas, explore the sauces and dressings category.