Total Time
Prep 15 mins
Cook 5 mins

Kale is so good for us, why not make pesto?

Ingredients Nutrition


  1. Blanch the kale in boiling salted water for about 3 minutes and chill down in a cold water bath, drain and squeeze excess water.
  2. Place into small work bowl of food processor and pulse to start breaking up the kale, add rough chopped garlic, process, add pine nuts, pulse several times.
  3. Slowly add the olive oils and lemon juice, process until everything is broken down. It will never be real smooth.
  4. Finally add the cheese and pulse a few times. Season with salt and pepper.
  5. If serving with pasta grate a little extra cheese over and add EVOO to the hot pasta, toss with pesto, serve with additional grated cheese.
  6. These are the basics of my recipe and the way that I prefer it, but you can add more garlic, lemon, or oil if you like.
Most Helpful

Really liked the balance and health benefits of this pesto! I made using the walnut option and really enjoyed that the kale was not an overpowering factor/flavor. Recommend using good quality ingredients as each and every flavor in this recipe shines through. Thanks for the post.

Debbwl May 26, 2013

This was utterly yummy!! I made it with walnuts and pecorino cheese and loved every bite of it. It has a distinct kale flavour which goes very well with the walnuts. We had this with gluten free pasta. It's definitely a very interesting change of the usual pesto, and a great alternative for winter. Thanks for posting!
Made for Healthy Choices Tag Game.

Mia in Germany February 25, 2013

Good for us and delicious too, I used pinenuts for a very tasty pesto. So very simple to prepare, I loved this recipe. Thank you, made in loving memory of Pammyowl, rest in peace, dear friend.

Karen Elizabeth November 25, 2013