Easy Kale Pesto Sauce made in minutes. It’s so much better than store-bought. If your garden is flourishing with lots of fresh kale, this is the recipe for you. Vibrant, bright, nutrient-rich and so versatile. It’s a less expensive pesto option.
Kale is a healthy ingredient with a nice peppery flavour. It can be used to make kale soup and add crunch to a turkey wrap. Add it to smoothies, great in salads and stir-fries too. Make kale chips for a healthy snack. It is available all year round in the grocery store.
Authentic pesto ingredients. This pesto sauce uses kale in place of basil. Homemade pesto is a great substitute for pasta sauce. Use it as a spread, add to dips, and more.
My daughter and son-in-law planted some kale in their garden, and it has flourished. We have been enjoying it in so many delicious ways.
This leafy green cabbage-like vegetable is so versatile. You can enjoy it raw, or cooked. It has a high nutrient content, and like other cruciferous vegetables, it is a source of antioxidants, vitamins, and more.
Some people find kale to be on the bitter side. Removing the stalks, massaging the leaves with oil before using it in a salad, or cooking it will help reduce the bitter taste.
Since we try to eat a few meatless meals during the week, I decided to make some homemade pesto. The perfect topping for pasta! Low-carb, gluten-free, and you can also make it vegan and dairy-free.
What’s In Pesto Sauce?
Super simple ingredients. I often find the easiest recipes are the tastiest.
- fresh kale
- fresh basil
- parmesan cheese
- garlic
- pine nuts
- Italian seasoning
- lemon juice
- olive oil
- water
Since my herb garden is growing like crazy, I added just a touch of basil to this pesto recipe. You can omit that if you like. Check out the recipe tips and suggestions below.
How To Make Kale Pesto
Made in minutes, this easy pesto recipe will impress your family. Full instructions are in the recipe card.
- Rinse the kale and basil. Set aside.
- Measure all the ingredients. Set aside.
- Add the kale, basil, and seasonings to a food processor.
- Pulse until finely minced.
- Add the lemon juice and pulse.
- Drizzle in the oil and mix until combined.
- Add water to thin.
If you have never made pesto from scratch, you are in for a treat. Not only is it super easy, the aroma is amazing.
I did not add salt to the recipe, since I find the cheese salty enough. Adjust the cheese and seasonings to your taste. Adding more oil or water will help create the perfect consistency. If you are using it as a spread, you may want it on the thinner side.
Suggestions / Recipe Tips
- Kale is the main ingredient in this pesto recipe. As an alternative, you can use basil or even parsley.
- Pine nuts can be replaced with walnuts, almonds, or pepitas. You can even toast the nuts for more flavour.
- Olive oil can be replaced with avocado oil.
- Italian seasoning can be replaced with salt and pepper, or Greek seasoning. If you would like a kick of heat, add some red chili flakes.
- Vegan options are using vegan cheese, or replacing the cheese with nutritional yeast.
Store in a sealed container and keep it in the fridge. It will last for about 5 days.
Freeze pesto for up to 6 months. Place in freezer-proof containers or use ice cube trays for the perfect portion serving.
Do you warm pesto? It can be used as is. Just add to hot pasta for the perfect topping.
How much per individual serving? That is your choice, I would recommend 1 – 2 tablespoons per person.
Kale Pesto Meal Ideas
- Toss it over warm pasta.
- Use it as a pizza sauce.
- Use as a pesto spread for sandwiches, burgers, and sausages.
- Add it to dips.
- Layer over chicken, seafood, or other meats.
- A great seasoning for steamed or grilled vegetables.
- The perfect food gift idea.
Looking for more meatless sauces to try? Here are a few:
Homemade Pesto Sauce With Kale
Ingredients
- 2 ounces curly leaf kale stems removed, roughy chopped
- ½ ounce fresh basil leaves
- 3 tablespoons parmesen cheese
- 1 clove garlic
- ¼ cup pine nuts
- ½ teaspoon Italian seasoning
- 2 teaspoons lemon juice
- ¼ cup olive oil
- 1-2 tablespoons water optional, to thin out
Instructions
- Wash and remove inner ribs from kale, you only want the leaf portion. Roughly chop.
- Rinse the basil and remove the leaves from the stem.
- Add the kale, basil, pine nuts, cheese, garlic and seasoning into the bowl of a food processor.
- Place on the lid and pulse until you have a finely minced mixture.
- Add the lemon juice, and pulse.
- With the food processor running, slowly add the olive oil. Process until combined. If the mixture is too thick, or you want it to be a thinner consistency, drizzle in 1-2 tablespoons of water.
- Place the pesto in a airtight container and keep in the fridge until ready to use.
Giangi Townsend
This pesto sauce is surely perfect for my pasta. My son and husband are coming home this weekend and I’m sure they will love it.
Gloria Duggan | Homemade & Yummy
This is such a great and cheaper alternative to making pesto using basil. ENJOY!
Moop Brown
This pesto sauce looks tasty and I’m already thinking of a pasta recipe I could see this sauce being perfect for. Thanks for sharing.
Gloria Duggan | Homemade & Yummy
You are very welcome. It is perfect of pasta, great to add to dips and more.