Kale Pesto
Kale pesto is a fresh, vibrant twist on the traditional pesto we all know and love. With its bright, earthy flavor and a hint of garlic, this pesto is perfect for pasta, sandwiches, or even as a dip. The best part is it’s packed with nutrient-rich kale, so you’re getting a healthy boost without sacrificing flavor.
Pesto is such a versatile sauce, and this kale version is no exception. It’s a great way to switch things up from classic basil pesto and is perfect for using up extra kale. This recipe is a little heartier and pairs beautifully with almost anything. Plus, it’s a great way to sneak in more greens! You can toss it with pasta, drizzle it over roasted veggies, or spread it on sandwiches for a burst of flavor.
Why you’ll love this Kale Pesto
Big Flavor in under 10 Minutes:
I love making this kale pesto because it’s such a quick, simple way to add big flavor to almost anything. The garlic and Parmesan combo always wins everyone over, and the fact that it’s packed with kale is just a bonus! Plus, making pesto feels fancy, but it’s really so easy—you can whip it up in no time.
Ingredients Needed for Kale Pesto
- Kale leaves: Kale is the star of the show here. Blanching it softens the leaves and takes away some of the bitterness.
- Basil (optional): Adds a hint of basil if you want to keep some of that classic pesto flavor. It’s optional, but it does give a nice touch.
- Garlic: Fresh garlic gives the pesto that bold, zesty kick.
- Parmesan cheese: Adds that nutty, savory richness. You can always adjust the amount based on your preference.
- Pine nuts (or walnuts): These give the pesto a nice, creamy texture. Walnuts work well if you’re out of pine nuts or want a slightly different flavor.
- Olive oil: Helps to bring everything together and adds that smooth, silky consistency.
- Salt and pepper: To taste, of course! A little seasoning goes a long way in balancing out all the flavors.
How to make Kale Pesto
**For more detailed instructions, please refer to the printable recipe card below.**
Blanch the kale in boiling water for about a minute or two, then quickly transfer it to ice water.
Place the kale into a food processor along with the basil (if you’re using it), garlic, Parmesan cheese, and pine nuts.
Pulse until the mixture is roughly chopped, then slowly drizzle in the olive oil while blending,
Season with salt and pepper, and tweak with more Parmesan or garlic if needed.
Variations
- Swap the nuts: If you don’t have pine nuts, try using walnuts, almonds, or even sunflower seeds. Each one brings its own unique flavor.
- Add spinach: You can throw in a handful of spinach along with the kale for extra greens and a milder flavor.
- Make it vegan: Simply leave out the Parmesan or swap it with a vegan alternative. Nutritional yeast works great as a cheesy substitute!
- Extra lemony: Add a squeeze of fresh lemon juice to brighten the flavors even more. It’s a nice twist if you like your pesto with a citrusy zing.
- Spicy kick: If you’re feeling adventurous, toss in some red pepper flakes or a dash of hot sauce for a spicy version of the pesto.
Serving Suggestions
- Toss with Pasta: The classic! Mix the kale pesto with your favorite pasta for a quick and delicious dinner.
- Spread on Sandwiches: Use it as a spread on sandwiches or wraps for an extra layer of flavor.
- Drizzle over Roasted Veggies: Kale pesto adds a punch of flavor when drizzled over roasted veggies like sweet potatoes, carrots, or zucchini.
- Grain Bowls: Stir the pesto into your favorite grain bowls for a healthy, flavorful sauce. It pairs well with quinoa, farro, or rice.
- Dip for Bread or Crackers: Serve the pesto as a dip for fresh Rustic Bread, crostini, or crunchy crackers at your next gathering.
Storage and Freezing
- How should I store Kale Pesto?
Store the pesto in an airtight container in the fridge for up to a week. Be sure to cover the top with a thin layer of olive oil to prevent it from browning.
- Can I freeze Kale Pesto?
Kale pesto freezes beautifully! Spoon it into ice cube trays and freeze. Once frozen, pop the pesto cubes into a freezer bag and store for up to 3 months. This makes it easy to grab just the right amount for future meals.
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Tips & Tricks
- Blanch the kale: Don’t skip this step! Blanching helps soften the kale and reduces its natural bitterness, making the pesto smoother.
- Toast the nuts: If you have time and want extra flavor, toasting the pine nuts or walnuts before adding them to the food processor gives them a richer flavor. Just a few minutes in a dry pan will do the trick.
- Adjust to taste: If the pesto is too thick, you can add a bit more olive oil or even a splash of water to thin it out. Taste as you go to find your perfect balance.
- Fresh is best: Use fresh, quality ingredients for the best flavor. Fresh garlic, a good Parmesan, and extra virgin olive oil will really make a difference.
- Double the recipe: If you’re already making pesto, why not double it? It freezes well and saves you time down the road.
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FAQ
Kale Pesto
Equipment
- Large pot for boiling water
- Bowl of ice water
- Food processor or blender
Ingredients
- 2 cups kale leaves stems removed
- 1/2 cup fresh basil leaves optional, adds a bit of that traditional flavor
- 3-4 garlic cloves peeled
- 1/2 cup grated Parmesan cheese
- 1/3 cup pine nuts or walnuts
- 1/2 cup extra virgin olive oil
- Salt and pepper to taste
Instructions
- Blanch the kale leaves for 1-2 minutes in boiling water, then transfer to ice water to cool. Drain and pat dry. This helps soften the kale and reduce its bitterness.
- Add the blanched kale, basil (if using), garlic, Parmesan cheese, and pine nuts to a food processor.
- Pulse the mixture until roughly chopped.
- Slowly pour in the olive oil while blending until the pesto is smooth.
- Season with salt and pepper to taste, and adjust by adding more Parmesan or garlic if needed.
- Blanching the kale makes the pesto a bit smoother and less fibrous. This pesto pairs wonderfully with pasta, grain bowls, or as a spread!
