kale pesto recipe
The Best kale pesto recipe
The health benefits are real too—kale’s loaded with vitamins A, C, and K, plus fiber that keeps things moving, and the pesto adds healthy fats from nuts and olive oil that help with heart health. It’s not just good for you, though; it’s easy to customize too. Swap in spinach or Swiss chard if you have it on hand, or add a little lemon zest for extra brightness. I’ve made it with roasted garlic for a deeper taste, or even tossed in some sun-dried tomatoes for a Mediterranean twist. It’s one of those recipes that’s versatile enough to feel fresh every time you make it. Plus, it’s perfect for meal prep—just store the pesto in an airtight container and toss it with pasta or roasted veggies later in the week. It’s that kind of go-to dish that doesn’t take up much space in the pantry but makes a big difference on the table.
Simple Kale Pesto with Garlic and Parmesan
A fresh, nutritious pesto made with kale, garlic, and Parmesan cheese. Perfect for tossing with pasta, drizzling over grilled vegetables, or blending into sandwiches.
🥘Ingredients
- 2 cups chopped kale (stems removed)
- 1/2 cup grated Parmesan cheese
- 3 cloves garlic
- 1/4 cup pine nuts (or walnuts)
- 3 tablespoons olive oil
- 12 oz pasta (penne or spaghetti)
- 1/2 cup cherry tomatoes, halved
- Fresh basil leaves (for garnish)
👨🍳Directions
-
1
Wash and dry kale thoroughly, then remove tough stems. Chop into bite-sized pieces. -
2
In a food processor, combine kale, Parmesan, garlic, and pine nuts. Pulse until finely chopped. -
3
With the processor running, slowly drizzle in olive oil until the mixture reaches a smooth, creamy consistency. -
4
Transfer pesto to a bowl, cover with plastic wrap pressed directly on the surface to prevent oil from escaping. -
5
While the pesto rests, cook pasta according to package instructions. Drain, rinse with cold water, and toss with cherry tomatoes. -
6
Serve pasta with pesto, garnished with fresh basil and a drizzle of olive oil.
🔧Equipment
- Food processor
- Large mixing bowl
- Whisk
📊Nutrition Facts (per serving)
📝Notes
- For extra flavor, add a pinch of red pepper flakes or lemon zest.
- Store pesto in an airtight container in the fridge for up to 5 days. Reheat gently before using.
Watch Video Of How Simple Kale Pesto with Garlic and Parmesan Works
❓ Frequently Asked Questions About Kale Pesto with Garlic and Parmesan
Can I substitute nuts for the walnuts in this kale pesto?
Yes, you can swap walnuts for another nut like pine nuts, almonds, or pecans. Just use the same quantity—about ½ cup for a balanced texture and flavor. If using a less common nut, try a small batch first to ensure it blends well with the kale’s earthiness.
What if I don’t have a food processor?
A blender or high-speed immersion blender works just as well. Pulse the ingredients in short bursts until the mixture reaches a chunky paste consistency. For extra texture, let it sit for a few minutes after blending to let flavors meld.
How long can I store this pesto?
Store the pesto in an airtight container in the fridge for up to 5 days. For longer storage, freeze it in ice cube trays (for small portions) or a freezer-safe container (up to 3 months). Thaw overnight in the fridge before using.
Can I make this pesto ahead of time and use it in cooking?
Absolutely. You can prep the pesto raw and store it as directed above. Use it immediately in pasta, sandwiches, or dips, or let it sit at room temperature for 15–20 minutes before tossing with hot pasta to warm the flavors.
