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    Home » Recipes » Dips, Dressings, Sauces & Seasonings

    Homemade Kale Pesto Recipe

    Published: Jul 13, 2024 · Modified: Aug 24, 2024 by Eileen Murphy Kelly

    Jump to Recipe
    Two photos of kale pesto, top photo is pesto on a silver spoon. Bottom photo is a white bowl of pesto.
    A collage, photo 1 is kale pesto on a silver spoon. Photo 2, a food processor with kale, basil, garlic, parmesan cheese in it.

    Our Basil and Kale Pesto Recipe is herbaceous and cheesy with the perfect amount of garlic and lemon. It's one of our favorite nut-free pesto recipes that can pair well with everything from pasta to fish and poultry.

    Homemade Kale Pesto Recipe in a bowl.

    For specifics on the recipe use the table of contents to click on sections of the recipe.

    Jump to:
    • Why you'll love this recipe
    • Ingredient List
    • Equipment
    • Instructions
    • Eileen's Tips for Success
    • Frequently Asked Questions
    • Variations
    • Make ahead, storage, and freezer tips
    • Recipe Ideas
    • Similar recipes
    • 📖 Recipe
    • 💬 Comments

    Why you'll love this recipe

    • Basil and kale pesto freezes well so make a big batch to use in many recipes.
    • The combination of kale and basil in the pesto creates the perfect balance of flavor.
    • Basil Kale Pesto is a nut-free pesto this is a great recipe for anyone with a nut allergy

    Ingredient List

    Ingredients for kale pesto with text overlay.

    As an Amazon Associate, I earn from qualifying purchases.

    • fresh kale
    • fresh basil
    • Parmesan cheese
    • lemon juice
    • fresh garlic
    • extra virgin olive oil
    • salt
    • black pepper

    Equipment

    • Salad Spinner
    • Measuring Spoons and Cups
    • Food Processor
    • Covered Ice Cube Trays

    Instructions

    This is an overview of the recipe. The full instructions are below in the recipe card.

    Basil, kale. garlic, oil, and Parmesan in a food processor.
    1. Add the kale, basil, Parmesan cheese, olive oil, garlic, lemon juice, salt, and pepper to the food processor.
    The ingredients for kale pesto in a food processor after they have been blended together.
    1. Use the pulse button on the food processor to blend the ingredients. Taste for seasoning, adjust if needed.
    Homemade Kale pesto without nuts on a spoon being picked up out of a bowl.

    Eileen's Tips for Success

    • Wash the kale and basil to remove any dirt before beginning the recipe.
    • Use a salad spinner or cloth towel to dry the veggies.
    • Don't use the stems in the pesto. They have too much of a bite.
    • Place the stems in a freezer bag with other veggie scraps to make vegetable stock.
    • This is a simple recipe with just a few ingredients, use the best Parmesan cheese and olive oil in your price range. It is worth it to have amazing tasting results.

    Frequently Asked Questions

    What can I do when the pesto tastes a bit bitter?

    Some leafy veggies can be a bit bitter. Adding lemon to the pesto will help balance the flavors.

    Is there a better time of the year to eat kale?

    Kale is fairly hearty and is harvested from June to February. I freeze a lot of my kale and use it during off-season months too.

    What type of kale should I use for this pesto recipe?

    One of my favorites is Tuscan kale which is very popular in many farmer's markets and easy to grow.
    Lacinato kale and curly kale are also great choices for this recipe.

    Variations

    Do you want to change up this recipe? Here are some ways to change the flavor of this dish.

    • Spice: Add a bit of red pepper flakes for heat in the kale pesto.
    • Add in an avocado for hearty creamy kale pesto.
    • Nuts: Walnuts, pecans, sunflower seeds, or roasted pignoli nuts work well in this kale pesto recipe.
    • Greens: Leafy greens such as spinach, arugula, or beet greens would be a tasty addition to this pesto sauce.
    • Vegan: Use nutritional yeast instead of Parmesan cheese.

    Make ahead, storage, and freezer tips

    Storage - Store basil and kale basil pesto in a covered airtight container in the refrigerator for up to 5 days.

    Freezer Instructions:

    Pesto freezes well and can be kept in the freezer for up to 4 months. To freeze pesto, use an ice cube tray and scoop 2 Tablespoons of pesto into each cube holder in the ice tray.

    Place the pesto-filled tray into the freezer and allow the pesto sauce to freeze, for about 1-2 hours. Once the pesto has frozen, remove them from the ice cube tray. Store in freezer-safe bags until ready to use.

    The pesto defrosts quickly in the refrigerator. Pesto can be added in a frozen state to most sauces.

    Recipe Ideas

    Add a Tablespoon or two of kale pesto when making Chicken Bellagio and Homemade Mashed Potatoes.

    Soups such as Zuppa Toscana, Ham Bone Soup, and Chicken Zoodle Soup would have an extra level of flavor from this pesto recipe.

    Substitute this pesto sauce on Flatbread Pizza.

    Pesto would be awesome on a veggie burrito

    .Greek yogurt flatbread topped with kale pesto is delicious.

    Grilled Pesto Chicken would be just as delicious using kale pesto.

    A favorite of mine is Cauliflower Steaks or Whole Roasted Cauliflower, slathered with this pesto.

    Change up Roasted Pork and brush it with this pesto recipe before baking. Also, this tasty pork sandwich would be mouthwateringly tasty with some pesto.

    Nut-free pestos can be added to everything from roasted spaghetti squash, and baked chicken, to roasted salmon.

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    Easy Homemade Basil Pesto

    Kale Pomegranate Salad

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    If you click on the number of servings in the recipe card you can adjust the measurements up or down for the exact number of servings you need.

    📖 Recipe

    A white bowl with green basil kale pesto in it with a silver spoon in the bowl.

    Kale Pesto Recipe

    Kale Pesto is a delicious homemade nut-free pesto sauce with a nice peppery twist from the kale. This is great on poultry, veggies, pork, and soups. Freezes really well too.
    Print (Email Required) Pin Rate
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    Course: Sauce, Seasoning
    Cuisine: American
    Keyword: kale basil pesto, kale pesto, nut-free pesto
    Prep Time: 5 minutes minutes
    Cook Time: 0 minutes minutes
    0 minutes minutes
    Total Time: 5 minutes minutes
    Servings: 8 servings
    Calories: 110kcal
    Author: Eileen Kelly

    As an Amazon Associate, I earn from qualifying purchases

    Equipment Needed:

    • As an Amazon Associate I earn from qualifying purchases
    • Salad Spinner
    • Measuring Spoons and Cups
    • Food Processor
    • Covered Ice Cube Trays

    Ingredients

    • 3 cups chopped kale Note 1
    • ¼ cup fresh basil
    • ⅓ cup Parmesan cheese Note 2
    • ⅓ cup olive oil
    • 3 cloves garlic peeled
    • 1 Tablespoon lemon juice
    • ½ teaspoon salt
    • ½ teaspoon black pepper

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    Instructions

    • In the bowl of a food processor using the blade attachment, add 3 cups kale, ¼ cup fresh basil, ⅓ cup Parmesan cheese, ⅓ cup olive oil, 3 cloves garlic, 1 Tablespoon lemon juice, ½ teaspoon salt, ½ teaspoon black pepper.
    • Blend until everything is broken down and smooth.
    • Taste for seasoning, if needed adjust seasoning. (Note 3)
    • Store the pesto in an airtight covered container in your refrigerator for up to 5 days or freeze for up to 3 months.

    NOTES

    Be sure to check the Expert Tips and FAQs above with important tips and questions that can help make a delicious recipe.
    Note 1: Don't use the stems in the pesto. They have too much of a bite. Place the stems in a freezer bag with other veggie scraps to make vegetable stock. Be sure to wash the kale and basil to remove before beginning the recipe. Use a salad spinner or cloth towel to dry the veggies.
    Note 2: This is a simple recipe with just a few ingredients, use the best Parmesan cheese in your price range. It is worth it to have amazing tasting results. 
    Note 3: If you are finding a bitter taste in the pesto, add a bit of honey to balance the flavors. I have never needed to but I get a lot of questions from friends asking how to balance any bitterness in kale. 
    Storage:
    Keep the kale pesto in an airtight storage container in the fridge for up to five days.
    Freezer Storage:
    For longer storage, freeze the pesto in ice cube trays. We generally put two Tablespoons of pesto in each cube so we know what we always have ready. Once they are frozen, place them in a freezer-safe storage bag or container.
    Take them out of the freezer as needed. Defrost in the fridge for a few hours or microwave the frozen cube for a few seconds to thaw it out. ( The ice cube tray I use is in the equipment section of the recipe card.) 
    If adding to a soup, just toss the frozen pesto into the soup and it will melt in nicely. The pesto defrosts fairly quickly in the fridge too.
    I'm not a registered dietician, I do my best to provide the most accurate nutritional values. Any nutritional data I provide is an approximation. Actual dietary information can vary based on ingredients and portion sizes

    Nutrition

    Serving: 2Tablespoons | Calories: 110kcal | Carbohydrates: 3g | Protein: 3g | Fat: 10g | Saturated Fat: 2g | Cholesterol: 3mg | Sodium: 77mg | Potassium: 134mg | Fiber: 1g | Sugar: 1g | Vitamin A: 2582IU | Vitamin C: 31mg | Calcium: 90mg | Iron: 1mg
    Tried this recipe?Mention @Everyday_Eileen or tag #everydayeileen!

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