About this recipe
This homemade kale pesto is a delicious, nutrient-packed alternative to traditional basil pesto. Made with fresh kale, walnuts, garlic, lemon juice, and olive oil, it’s creamy, flavorful, and incredibly easy to make in just 15 minutes.
Perfect for tossing with pasta, spreading on sandwiches, drizzling over roasted veggies, or using as a dip! Whether you’re looking for a dairy-free pesto recipe or just a way to use up extra kale, this healthy kale pesto will become a favorite in your kitchen.
Why You’ll Love This Recipe
✔ Quick & Easy: Ready in under 15 minutes.
✔ Healthy & Nutritious: Packed with vitamins, antioxidants, and healthy fats.
✔ Customizable: Make it dairy-free, nut-free, or add Parmesan for a classic touch.
✔ Versatile: Use it on pasta, toast, grain bowls, or as a dip.
What Is Pesto?
Pesto is a classic Italian green sauce that originated in Genoa and is typically made with basil, pine nuts, Parmesan cheese, garlic, and olive oil. However, this kale pesto recipe is a delicious twist on the traditional version, using walnuts and kale for a nutrient-packed sauce that’s just as flavorful.
Even if you’re not a fan of kale, you’ll love how it blends into this creamy and rich pesto sauce.
Ingredients to Make the Kale Pesto
- Kale. Rip the kale leaves into pieces before you add them to the food processor.
- Pasta. You’ll need a one-pound package of pasta for this dish.
- Walnuts. The walnuts bring the flavor to the pesto sauce that you’ll create from scratch.
- Garlic Clove. You’ll only need one garlic clove to enhance the taste of the sauce.
- Lemon Juice. Bring a slightly acidic, citrus-like taste to your pesto by adding lemon juice to it.
Vegan or Traditional
If you are making it vegan, use capers for the umami taste that parmesan cheese gives, sea salt, black pepper, and extra virgin olive oil. If not, use traditional grated parmesan cheese and omit or leave the lemon juice.
tips and tricks for the best vegan kale pesto
- Always choose the best ingredients: the freshest kale and the most delicious walnuts.
- Also, when choosing olive oil, have one 100% olive oil and cold press.
- I like adding the kale leaves, garlic clove, walnuts, and salt to the food processor container first. Then, I give it a pulse until everything is finely chopped.
- Then, I start the food processor at a low speed and add the rest of the ingredients. Finally, I like to add olive oil gradually.
Ways to Use Kale Pesto
- Toss it with pasta for a quick, healthy meal.
- Spread it on sandwiches, wraps, or toast as a flavorful spread.
- Use it as a dip for raw veggies, crackers, or grilled bread.
- Drizzle over roasted vegetables like potatoes, carrots, or zucchini.
- Stir into grain bowls for extra flavor in quinoa, farro, or rice dishes.
Ingredients for Homemade Kale Pesto
Ingredients
For the Pesto Sauce:
- 2 cups fresh kale leaves ripped into pieces
- 1/3 cup walnuts or substitute with pecans, almonds, or sunflower seeds
- 1 garlic clove
- 2 –3 tablespoons fresh lemon juice
- 1 teaspoon capers optional, for a briny, umami flavor
- 1/2 teaspoon sea salt
- Black pepper to taste
- 1/2 cup extra virgin olive oil or traditional olive oil, but extra virgin is best for flavor and quality
- Optional: 1/4 cup grated Parmesan cheese for a richer classic pesto taste (omit if vegan)
For the Pasta
- 1 pound 454g pasta (your choice of shape)
Instructions
- Cook the pasta according to the package instructions in salted water. Reserve 1 cup of pasta water before draining.
- Blend the dry ingredients: In a food processor, add kale, walnuts, garlic, capers (if using), salt, and black pepper. Pulse several times until finely chopped.
- Add liquid ingredients: While the food processor is running on low speed, slowly drizzle in the lemon juice and olive oil until the pesto reaches a smooth, creamy consistency. If using Parmesan, add it at this stage and blend until fully incorporated.
- Adjust the seasoning: Taste and add more lemon juice, salt, or black pepper as needed. If the pesto is too thick, mix in a small amount of the reserved pasta water.
- Toss with pasta: Combine the drained pasta with the pesto, adding a little pasta water as needed for a silky, well-coated dish.
Notes
- Refrigerator: Store in an airtight container for up to 5 days. To prevent oxidation, drizzle a thin layer of olive oil on top.
- Freezer: Freeze pesto in ice cube trays for individual portions. Once frozen, transfer the cubes to a bag and store for up to 3 months.
Nutrition
information
Nutritional information of this recipe is only an estimate, the accuracy for any recipe on this site is not guaranteed.
Mi enfoque está en recetas que reúnen a las personas alrededor de la mesa, haciendo de cada comida un momento sencillo, delicioso y significativo. También soy autora de Yo Cocino Latino, y mis recetas han sido destacadas en varias revistas y publicaciones en línea.
¡Sígueme en mis redes sociales para inspiración diaria, tips y recetas deliciosas! Y si alguna vez pruebas una de mis recetas — o tienes una receta familiar favorita — ¡me encantaría saberlo! Mándame un DM en Instagram y hablemos de comida. 🍽️✨
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