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Home » Recipes » Dips, Dressings, Sauces & Seasonings

Homemade Kale Pesto Recipe

Published: Jun 13, 2022 by Eileen xo

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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.

Kale Pesto, is herbaceous, cheesy, and garlicky, with a hint of citrus from lemon. It's one of our favorite nut-free pestos that can pair well with so many things. everything from pasta to fish and poultry.

Jump to:
  • ❤️ Why you'll love this recipe
  • Ingredients
  • Equipment
  • Instructions
  • Storage
  • Expert Tips
  • Frequently Asked Questions
  • Variations
  • Serving Suggestions
  • Similar recipes
  • Kale Pesto Recipe

❤️ Why you'll love this recipe

  • Kale is an affordable veggie that makes a fabulous pesto recipe.
  • Check out the health benefits of kale via the Mayo Clinic.
  • Kale basil pesto freezes well so make a big batch and use it on pasta and poultry, so many choices.
  • Homemade pesto has no added preservatives.
  • The combination of kale and basil in the pesto creates the perfect balance of flavor.

Ingredients

Ingredients on a white wooden table lemon juice, olive oil, Parmesan cheese, kale, basil, and garlic.

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

Equipment

  • food processor
  • mixing bowl
  • measuring spoon
  • wooden spoon

Instructions

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

  1. Add all ingredients into the food processor.
Basil, kale. garlic, oil, and Parmesan in a food processor.

2. Press the pulse button on the food processor until the ingredients are smooth and the texture is to your liking.

The ingredients for kale pesto in a food processor after they have been blended together.

3. Taste for seasoning, adjust if needed. Store in a covered airtight container in the fridge for up to 5 days.

Storage

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

Freezer Instructions

Pesto freezes so well and can be kept in the freezer for up to 4 months. To freeze the pesto, use an ice cube tray and scoop about 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 into cubes, remove them from the ice cube tray. Store in freezer-safe bags until ready to use.

Remove as many as you need. 2 Tablespoons per person is how I measure. The pesto defrosts quickly in the refrigerator. It can be added in a frozen state to most sauces.

Expert Tips

Expert Tip: Be sure to wash the kale and basil to remove and 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. Add a bit of honey to 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.

Variations

We love this as is but you can spice it up by adding red pepper flakes.

Add in an avocado for hearty creamy kale pesto.

If you enjoy nuts, add in walnuts, pecans, or roasted pignoli nuts.

Adding in other leafy greens such as spinach, arugula, or beet greens would be a great pesto sauce.

If you want to add nuts to the pesto I would suggest either pine nuts, sunflower seeds, or walnuts.

If looking to keep this a Vegan recipe, use nutritional yeast in lieu of the Parmesan cheese.

Serving Suggestions

Add a dash of this pesto into the pasta for Chicken Bellagio, yum.

Substitute this pesto sauce on this Flatbread Pizza.

Use the pesto as a sandwich spread. It would be awesome on this veggie burrito

We love to add a bit of pesto into soups like this Instant Pot Zuppa Toscana.

Greek yogurt flatbread would be yummy with a smear of pesto on it.

Mix some into your homemade mashed potatoes for a nice change.

Adding a little kale pesto to Ham Bone Soup or Chicken Zoodle Soup would be a great flavor enhancer.

Grilled Pesto Chicken would be just as delicious using this veggie pesto.

A favorite is making Cauliflower Steaks or Whole Roasted Cauliflower, slathered with this pesto. Sooooo good!

Pork fans can change up this Roasted Pork brush the kale pesto recipe on it before baking. Also, this tasty pork sandwich would be mouthwateringly tasty with some pesto.

It's one of our favorite nut-free pestos that can pair well with everything from roasted spaghetti squash, baked chicken, to roasted salmon.

Similar recipes

If you are like me and are a Kale Lover, try Kale Chips, so good and easy.

Kale Pomegranate Salad is a favorite for many as well.

One of my most popular recipes is the Easy Homemade Basil Pesto. It is so easy and also a nut-free pesto.

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Eileen  xo

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.

If you love this recipe please give it 5 stars! ⭐️⭐️⭐️⭐️⭐️

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 Pin Rate
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Course: Sauce, Seasoning
Cuisine: American
Keyword: kale basil pesto, kale pesto, nut-free pesto
Prep Time: 5 minutes
Cook Time: 0 minutes
0 minutes
Total Time: 5 minutes
Servings: 8 servings
Calories: 110kcal
Author: Eileen Kelly

Equipment Needed:

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  • 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
  • 2-3 cloves garlic, peeled
  • 1 Tablespoon lemon juice
  • salt and pepper, to taste

Instructions

  • In the bowl of a food processor using the blade attachment, add the kale, basil, Parmesan cheese, olive oil, garlic, and lemon juice.
  • Add in about ½ teaspoon each of salt and 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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  • Yummly

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