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Kale Pesto Recipe

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4.3 from 85 reviews

This vibrant and nutrient-packed kale pesto is a flavorful twist on the classic sauce, perfect for adding a punch of green goodness to pasta, sandwiches, or as a dip. Made with fresh kale, pine nuts, garlic, nutritional yeast, and olive oil, it delivers a rich, savory taste with a zesty lemon finish. The optional addition of fresh basil enhances the herbaceous flavor, making it a versatile vegan and gluten-free condiment.

Ingredients

Main Ingredients

  • 100g / 2 cups tightly packed chopped kale
  • 45g / 1/3 cup pine nuts
  • 1 garlic clove
  • 3 tbsp nutritional yeast or vegan parmesan
  • 2 tbsp lemon juice
  • 80 ml / 1/3 cup olive oil
  • 1/2 tsp salt
  • Black pepper, to taste

Optional

  • 30g / 1 cup loosely packed fresh basil leaves

Instructions

  1. Prepare the Greens: Rinse the kale thoroughly under cold water and pat dry. Remove the tough stems and chop the leaves finely. If using basil, rinse and loosely pack it ready for blending.
  2. Toast the Pine Nuts: Place the pine nuts in a dry skillet over medium heat. Toast, stirring frequently, for 3-5 minutes or until golden and fragrant. Remove from heat and let cool.
  3. Blend Ingredients: In a food processor or high-speed blender, combine the chopped kale, toasted pine nuts, garlic clove, nutritional yeast (or vegan parmesan), lemon juice, salt, and black pepper. If using basil, add it now. Pulse the mixture until finely chopped.
  4. Add Olive Oil: With the processor running, slowly drizzle in the olive oil until the pesto reaches your desired creamy consistency. Scrape down the sides as needed to ensure all ingredients are fully incorporated.
  5. Adjust Seasoning and Store: Taste the pesto and adjust salt, pepper, or lemon juice as preferred. Transfer the pesto to an airtight container and refrigerate if not using immediately. It will keep well for up to 5 days and can be frozen for longer storage.

Notes

  • For a nuttier flavor, try substituting walnuts or almonds for the pine nuts.
  • If you prefer a thinner pesto, add a little water or additional olive oil while blending.
  • Perfect served over pasta, spread on toasted bread, or mixed into salads.
  • This recipe is naturally vegan, gluten-free, and low in saturated fat.
  • Fresh kale can sometimes be bitter; massaging the kale leaves before chopping can reduce bitterness if desired.

Find it online: https://familydinnercooking.com/kale-pesto-recipe/