Pesto is most often made with basil, but other leafy greens and herbs can also make very interesting pestos. Kale pesto is great because you can make it during the winter months when fresh basil isn’t exactly a readily available commodity, but this hardy green is.

Toss the kale Parmesan pesto with hot pasta and a little of the cooking water from the pasta (to thin it into a sauce) plus a glug or two of olive oil. Or, stir it into rice or risotto. Add it to an omelet with some cheese. There are so many uses for pesto.

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.

A clever (and easy!) kale pesto recipe that you can make when there’s no basil in sight!

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

1. 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.
2. 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.
• 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.
• 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

Pesto Crescent Rolls

Pasta with Roasted Cherry Tomatoes and Pesto

Grilled Rib Lamb Chops

More Kale Recipes

• Pasta with Sautéed Kale and Toasted Bread Crumbs
• Chicken Pasta Salad
• Lebanese Couscous with Sautéed Kale and Lemon Dressing
• Creamed Kale with Parmesan