Homemade Kale Pesto

This Homemade Kale Pesto makes a great, healthy base for many different dishes. Everything from pasta to pizza to sandwiches works with this pesto!

Kale can be a polarizing food subject. Some people are huge fans others think it's tough and bitter. Turning it into pesto is a great way to eliminate both the toughness and the bitterness so you can take advantage of the superfood qualities kale offers.

Busy lives mean having "go-to" meals and ingredients is key when time is short. Pesto is one of those "go-to" ingredients as you can do many things with it. Like other pestos, this kale version is a great way to add flavor or interest to a dish.  

Ingredient Notes

The full list of ingredients and quantities can be found in the recipe card below.

• Curly kale: I use curly kale because it is always available at most grocery stores. You will only use the leaves of the kale.
• Pine nuts: This traditional pesto ingredient adds both flavor and texture.
• Garlic cloves: Fresh garlic helps balance out this pesto's flavors.
• Asiago cheese: Asiago is a bit milder than parmesan so I think it works well in this recipe.
• Lemon: The lemon juice helps to take away any bitterness from the kale. Fresh lemon juice is your best option for bright flavor in this pesto. You'll need one lemon for this recipe.
• Pantry staples: olive oil, kosher salt, ground pepper

How to make this recipe

The full printable recipe card is below, but let’s walk through the details before you get started.

Pesto is a quick and easy staple that can be made during your weekly meal prep. It keeps for several days in the refrigerator or can be frozen for later use.

Step 1 | Prep the kale. Start by removing the kale leaves from the stems. This makes it easier to get into your food processor. You'll discard the stems.

Step 2 | Make the base. Add cheese, garlic, pine nuts, pepper and salt to the bowl of a food processor fitted with a standard blade and pulse the mixture several times.

Step 3 | Add the kale. Add the lemon juice and as much kale as will fit into your food processor, and pulse several times to combine. Scrape down the sides of the bowl and add more kale. Continue to process the mixture until all of the kale has been added and a coarse mixture has formed.

Step 4 | Add the oil. With the food processor running, pour the oil and continue to process until everything is fully blended. You should have a rather thick pesto.  

Frequently asked questions

How to use kale pesto

• You can toss it with pasta, like this Kale Pesto Pasta or you can use it in place of the basil pesto with these Zucchini Noodles with Pesto.
• You could make these Twice Baked Potatoes, one of my favorites for a side dish or light dinner. 
• You can even use it on pizza, like this Mini Skillet Pizza. 

• Another quick option for lunch or dinner using this pesto is to mix about a tablespoon with ⅓ cup of mayonnaise, then add the mayo to shredded or chopped, cooked chicken. Add the chicken salad to a bed of lettuce for a quick salad or make it into a sandwich. Dinner in a flash!
• You can use it with just about anything that sounds good to you.

Kale Pesto Recipe

Author: Kathryn | Urban Foodie Kitchen

Kale pesto makes a great, healthy base for many different dishes.  Everything from pasta to pizza to sandwiches works with this pesto!

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Prep Time 15 minutes mins

Total Time 15 minutes mins

Course Veggies & Sides

Cuisine Continental

Servings 1 .25 cups

Ingredients

  

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• ¼ cup grated asiago cheese
• 1 clove garlic
• ⅓ cup pine nuts
• ¼ teaspoon ground pepper
• Dash salt
• 1 tablespoon fresh lemon juice
• 4-5 ounces kale leaves, about 1 bunch
• ⅓ cup olive oil

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Instructions

 

• Prepare the kale. Remove the kale leaves from the stems and tear them into pieces (this makes it easier to get into your food processor). Discard the stems.
• Process the pesto. Add cheese, garlic, pine nuts, pepper and salt to the bowl of a food processor. Pulse 3-4 times. Add the lemon juice and as much kale as will fit into your food processor, and pulse several times to combine. Continue this process until all the kale has been added, then continue to pulse until a coarse mixture has formed.
• Add the oil. With the motor running, pour in the olive oil and continue to process until fully blended. The pesto will be rather thick.
• Serve. Add to your favorite dish or store in the refrigerator in an airtight container for up to a week.

Video

Notes

Pesto can be frozen, either in an airtight container, or if you prefer to have individual servings you can divide into an ice tray and then freeze.

Keywords : kale, pesto

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This post was originally published in October 2015. It was updated in April 2024 with some new information and photos. Some minor changes were made to the original recipe.