Kale Pecan Pesto

Why You’ll Love This Recipe

• Bright, fresh, and full of flavor
• Packed with healthy greens and nuts
• Quick and easy to prepare in under 10 minutes
• Versatile for pasta, sandwiches, dips, and more
• Can be stored and used throughout the week

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 3 cups packed kale (about 1 small bunch), preferably Tuscan/lacinato, thick ribs removed
• ½ cup raw pecans
• 1–2 tablespoons lemon juice, to taste
• 1 medium-to-large garlic clove
• ½ teaspoon fine sea salt
• ½ cup extra-virgin olive oil
• ½ cup grated Parmesan cheese

Directions

1. Prep the ingredients: Remove thick stems from kale and roughly chop the leaves. Toast pecans lightly in a dry skillet over medium heat for 2–3 minutes if desired for extra flavor.
2. Blend the pesto: In a food processor, combine kale, pecans, garlic, lemon juice, and sea salt. Pulse until finely chopped.
3. Add oil and cheese: With the processor running, slowly stream in olive oil until the mixture is smooth and creamy. Add Parmesan cheese and pulse a few more times to combine.
4. Taste and adjust: Adjust seasoning with additional salt or lemon juice as needed.
5. Serve: Toss with pasta, spread on bread, drizzle over roasted vegetables, or use as a dip.

Servings and Timing

This recipe makes about 1 cup of pesto, enough for 4–6 servings as a pasta sauce. Prep time is 5 minutes, total time about 10 minutes.

Variations

• Swap pecans for walnuts, almonds, or cashews.
• Add a pinch of red pepper flakes for a spicy kick.
• Use nutritional yeast instead of Parmesan for a vegan version.
• Blend in fresh herbs like basil or parsley for extra flavor.
• Add a small avocado for creaminess and richness.

Storage/Reheating

Store kale pesto in an airtight container in the refrigerator for up to 5 days. To keep it vibrant, drizzle a thin layer of olive oil on top. Pesto can also be frozen in ice cube trays for up to 3 months.

FAQs

Can I use regular kale instead of Tuscan/lacinato?

Yes, any tender kale works, but Tuscan/lacinato gives a milder flavor and smoother texture.

Can I make this nut-free?

Yes, replace pecans with sunflower seeds or pumpkin seeds.

Can I make it vegan?

Yes, simply omit the Parmesan or use a plant-based alternative.

How can I make it creamier?

Add a splash of water, extra olive oil, or even a small piece of avocado while blending.

Can I use this pesto on something other than pasta?

Absolutely! It’s great on sandwiches, roasted vegetables, as a dip, or even as a salad dressing when thinned with a little water or olive oil.

Conclusion

Kale Pecan Pesto is a quick, flavorful, and nutrient-packed sauce that elevates any meal. Its bright, fresh flavor combined with the nutty richness of pecans makes it versatile and irresistible, whether tossed with pasta, drizzled on vegetables, or spread on bread. Healthy, delicious, and easy to make, it’s a pesto you’ll reach for again and again.

Kale Pecan Pesto

Print Recipe

Pin Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Kale Pecan Pesto is a vibrant, nutrient-packed twist on classic pesto, combining earthy kale, crunchy pecans, tangy lemon, and Parmesan for a fresh, flavorful sauce. Perfect for tossing with pasta, spreading on sandwiches, drizzling over roasted vegetables, or using as a dip.

• Author: Linda
• Prep Time: 5 minutes
• Cook Time: 0 minutes
• Total Time: 10 minutes
• Yield: About 1 cup (4–6 servings)
• Category: Sauce/Condiment
• Method: Blended
• Cuisine: Italian-Inspired

Ingredients

3 cups packed kale (about 1 small bunch), thick ribs removed

1/2 cup raw pecans

1–2 tablespoons lemon juice, to taste

1 medium-to-large garlic clove

1/2 teaspoon fine sea salt

1/2 cup extra-virgin olive oil

1/2 cup grated Parmesan cheese

Cook Mode Prevent your screen from going dark

Instructions

1. Remove thick stems from kale and roughly chop the leaves.
2. Toast pecans lightly in a dry skillet over medium heat for 2–3 minutes if desired for extra flavor.
3. In a food processor, combine kale, pecans, garlic, lemon juice, and sea salt. Pulse until finely chopped.
4. With the processor running, slowly stream in olive oil until smooth and creamy.
5. Add Parmesan cheese and pulse a few more times to combine.
6. Taste and adjust seasoning with extra salt or lemon juice if needed.
7. Serve tossed with pasta, spread on bread, or drizzled over vegetables.

Notes

Swap pecans for walnuts, almonds, or cashews.

Add a pinch of red pepper flakes for a spicy kick.

For vegan, use nutritional yeast instead of Parmesan.

Add fresh basil or parsley for extra flavor.

Store in the fridge up to 5 days or freeze in ice cube trays up to 3 months.

Nutrition

• Serving Size: 1/4 cup (about 2 tablespoons)
• Calories: 190
• Sugar: 0g
• Sodium: 180mg
• Fat: 19g
• Saturated Fat: 3.5g
• Unsaturated Fat: 15g
• Trans Fat: 0g
• Carbohydrates: 2g
• Fiber: 1g
• Protein: 3g
• Cholesterol: 5mg