Nut-Free Kale Pesto
Updated Oct 05, 2025
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When basil is nowhere to be found (or out of season in winter), kale steps in and saves dinner. This nut-free kale pesto is quick, vibrant, and versatile. Toss it with pasta, swirl it into soup, dollop it onto grilled meat, use it to build fantastic crostini or bruschetta. Once you’ve got this simple green condiment in your repertoire, you’ll find endless ways to include it in your cooking.
When basil is limp, overpriced, or out of season, kale is here to rescue your pesto game. In five minutes, with just a blender or food processor, you can turn this hearty, nutritious green into a nut-free, garlicky, cheesy condiment that punches way above its weight. Toss it with pasta, slather it on sandwiches, stir it into soups, turn it into garlic bread. You’ll find endless ways to put this sauce to use.
This is a kale pesto recipe with no nuts, though you can add some if you like. You can keep this pesto covered in the refrigerator for several days. Also, think about Sun-Dried Tomato Pesto, Nut-Free Basil Pesto, and Pumpkin Seed Pesto.
What's In This Post?
A clever (and easy!) nut-free kale pesto recipe that you can make when there’s no basil in sight!
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What Kind of Kale to Use in Pesto
Baby kale is ideal because the leaves and the stems are quite tender. You can just throw the whole leaves into the blender or food processor.
If you are using mature kale, make sure to cut out any thick ribs and stems, which could give the pesto a coarse or woody consistency. Keep in mind that the kale remains uncooked, so the more tender the leaves, the better.
Ingredients
This is a nut-free pesto, but if you want to add 1/4 to 1/2 cup nuts to this recipe when you add the kale, go right ahead. Traditional basil pesto has nuts (most commonly pine nuts, but sometimes other nuts like walnuts or almonds), but because I’m allergic, I always leave them out. You don’t have to, though! Sunflower seeds or pepitas are another possible addition for a slightly crunchy texture.
- Garlic – There’s no need to mince the garlic; let the food processor take care of that!
- Fresh kale – Again, baby kale is best, but if you use mature kale, be sure to remove any tough stems. Lacinato kale is great, and curly kale will also work.
- Fresh parsley – For freshness.
- Extra virgin olive oil – A key ingredient to any homemade pesto.
- Parmesan cheese
How to Make Kale Pesto
- Chop the veggies: Place the garlic in a food processor fitted with a steel blade and puree. Add the kale and the parsley and pulse until the greens are finely chopped.
- Finish the pesto: Drizzle in the olive oil with the motor running. Season with salt and pepper, then pulse in the Parmesan cheese, but do not let the motor run and overprocess.
Tips and Uses for Kale Pesto
There are loads of ways to put kale pesto to use:
- If you want a looser pesto, add more olive oil — you’ll probably want to add more oil if you are tossing the pesto with pasta, plus add a bit of the pasta cooking water.
- Add it to crostini or bruschetta: spread on top of a toasted piece of bread brushed with olive oil, then maybe top with fresh mozzarella or goat cheese.
- Add it to a sandwich or wrap.
- Dollop is over slices of steak or roasted lamb.
- Stir it into rice or risotto.
- Mix this pesto with plain Greek yogurt, ricotta, crème fraîche, or sour cream as a dip.
- Try a Kale Pesto and Goat Cheese Omelet.
- Try other hard-grating cheeses instead of Parmesan, like Pecorino Romano or Grana Padano.
- Check out lots of other ideas and recipes for using any kind of pesto!
What to Serve With Kale Pesto
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Nut-Free Kale Pesto
Equipment
Ingredients
- 3 cloves garlic
- 2 cups firmly packed kale leaves (preferably baby kale, or remove any tough stems)
- ½ cup fresh parsley leaves
- ½ cup extra-virgin olive oil
- Salt and black pepper (to taste)
- ¼ cup grated Parmesan cheese
Instructions
- Place the garlic in a food processor fitted with a steel blade and puree to chop the garlic. Add the kale and the parsley and pulse until the greens are finely chopped.
- Drizzle in the olive oil with the motor running. Season with salt and pepper, then pulse in the Parmesan cheese, but do not let the motor run and overprocess.
