Homemade Kale Pesto
Elevate your pesto game with this vibrant and nutrient-packed Homemade Kale Pesto recipe! This easy-to-make sauce blends earthy fresh kale, fragrant basil leaves, and rich Parmesan cheese with the nutty goodness of pine nuts or walnuts for a bold twist on the classic Italian staple. A splash of fresh lemon juice and creamy extra-virgin olive oil tie the flavors together, while garlic adds a delightful zing. Made entirely in a food processor in just 10 minutes, this versatile pesto is perfect for pasta, sandwiches, or as a dip for your favorite veggies. Plus, it’s freezer-friendly, making it a time-saving option for weeknight meals or meal prep. Discover the perfect balance of wholesome, zesty, and savory in this kale pesto that’s as healthy as it is delicious!
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Recipe Information
Ingredients
- 3 cups fresh kale, loosely packed
- 1 cup fresh basil leaves
- 1 cup Parmesan cheese, grated
- 1 cup pine nuts or walnuts
- 2 garlic cloves
- 1 lemon, juiced
- 0.5 cup extra-virgin olive oil
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper, freshly ground
Instructions
Rinse the kale leaves thoroughly under cold water to remove any dirt or sand, then pat them dry with a clean kitchen towel. Remove the tough stems by folding the leaves in half lengthwise and slicing along the stem with a sharp knife.
Place the kale, basil leaves, grated Parmesan cheese, pine nuts or walnuts, and garlic cloves in a food processor or blender.
Pulse the mixture until the ingredients are coarsely chopped and well blended.
With the processor running, slowly drizzle in the lemon juice and olive oil until the mixture reaches your desired consistency. You may add more olive oil if you prefer a looser pesto.
Stop the mixer and scrape down the sides with a spatula as needed to ensure everything is well incorporated.
Season the pesto with salt and freshly ground black pepper to taste, then blend briefly to mix.
Taste and adjust the seasoning if necessary.
Transfer the pesto to a clean container. It can be stored in the refrigerator for up to a week or frozen for a few months.
Use the kale pesto as a sauce for pasta, a spread for sandwiches, or as a dip for vegetables.
Nutrition Facts
Calories |
2360 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 224.6 g | 288% | |
| Saturated Fat | 38.6 g | 193% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 80 mg | 27% | |
| Sodium | 2723 mg | 118% | |
| Total Carbohydrate | 57.8 g | 21% | |
| Dietary Fiber | 12.9 g | 46% | |
| Total Sugars | 8.5 g | ||
| Protein | 66.3 g | 133% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1548 mg | 119% | |
| Iron | 16.2 mg | 90% | |
| Potassium | 2790 mg | 59% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
