Pesto is most often made with basil, but other leafy greens and herbs can also make very interesting pestos (also think about Sundried Tomato Pesto). Kale pesto is great, because you can make it during the winter months, when fresh basil isn’t exactly a readily available commodity. Toss this with hot pasta, and a little of the cooking water from the pasta (to thin it into a sauce), or stir it into rice or risotto. You can keep it covered in the fridge for several days.
What Kind of Kale to Use in Kale Pesto
If you are using mature kale, make sure to cut out any thick rubs and stems, which could give the pesto a coarse or woody consistency. Keep in mind that the kale is uncooked, so the more tender the leaves the better. Baby kale is great because the leaves and the stems are tender, and you can just throw the whole leav into the blender or food processor.
Nut Optional Kale Pesto
This is a nut-free pesto, but if you want to add ¼ to ½ cup pine nuts or any other nut to this when you add the kale, go right ahead. Traditional pesto has nuts (most commonly pine nuts, but sometimes other nuts like walnuts), but because I’m allergic, I always leave them out. You don’t have to though!
A clever (and easy!) kale pesto recipe that you can make when there’s no basil in sight!Tweet This
Kale Pesto Tips and Uses
- 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.
- There are loads of ways to put kale pesto to use: tossing it with pasta, natch, but also for crostini, spread on top of a toasted piece of bread brushed with olive oil, then maybe topped with mozzarella or goat cheese; as a sandwich or wrap spread; or mixed with plain Greek yogurt, crème fraîche or sour cream as a dip. Click here for lots of other ideas and recipe for using pesto!
- A Kale Pesto and Goat Cheese Omelet
- Try other hard grating cheeses instead of the Parmesan, like Pecorino Romano or Grana Padano.
Other Kale Recipes:
- Pasta with Sautéed Kale and Toasted Bread Crumbs
- Campanelle with Chicken Sausage, Kale and Olives
- Sauteed Kale and Brussels Sprouts with Bacon
- Lebanese Couscous with Sautéed Kale and Lemon Dressing
- Creamed Kale with Parmesan
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Kale Pesto Recipe
- 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 pepper to taste
- ¼ cup grated Parmesan cheese
- 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.
What Kind of Kale to Use in Kale PestoIf you are using mature kale, make sure to cut out any thick rubs and stems, which could give the pesto a coarse or woody consistency. Keep in mind that the kale is uncooked, so the more tender the leaves the better. Baby kale is great because the leaves and the stems are tender, and you can just throw the whole leav into the blender or food processor.
Nutrition information is automatically calculated, so should only be used as an approximation.