Kale pesto is a nice alternative to change things up from making the traditional herby basil pesto. I love to have both in the rotation. It’s the perfect pasta upgrade, and you can make it year round since there’s usually an abundance of high quality fresh kale at the grocery store available throughout the entire year. Plus it’s a less expensive option to basil pesto. If you haven’t had it before I think you’ll truly be amazed at how delicious it is. This kale pesto recipe is proof that fresh kale can create some incredible dishes. The key is to just use a balanced blend of ingredients to highlight the kale and tone down some of its boldness (such as lemon and parsley). This is just simple ingredients, maximum flavor, and it’s something you can feel good about eating!
Ways to Use Kale Pesto
Toss with cooked pasta or gnocchi. Spread over ravioli or tortellini. Use it as a pizza sauce. Layer over cooked chicken or mild fish, or toss with shrimp. Spread over crostini (toasted bread). Toss over steamed or roasted vegetables. Serve as a dip for pita chips or vegetables.
Serving Suggestion as Pictured
Here I tossed kale pesto with 1 lb. Campanelle pasta (cooked in salted boiling water and drained), add splashes of pasta cooking water to thin, and finished with fresh mozzarella pearls, and plenty of toasted chopped walnuts. It’s also delicious served cold (like a pasta salad), just thin with more olive oil as needed.
Kale Pesto Ingredients
3 cups (slightly packed) torn curly kale leaves (110g) 1/2 cup (slightly packed) parsley leaves (15g) 2/3 cup grated parmesan cheese (45g) 1 tsp lemon zest 1/3 cup walnuts (38g) 1 large garlic clove, peeled and crushed 1/4 tsp salt, then more to taste 3 Tbsp fresh lemon juice 1 to 3 Tbsp water, to thin as desired 2/3 cup extra virgin olive oil
How to Make Kale Pesto
How to Store Kale Pesto
Kale pesto should be stored in the fridge. Keep in an airtight container. Store up to 3 days.
Possible Variations
It’s also delicious with Pecorino Romano cheese in place of parmesan cheese. Fresh basil will make a great alternative to parsley as well. You can try with a different oil such as avocado oil. Pine nuts or slivered almonds will work in place of walnuts. For extra flavor toast the nuts. Lacinato kale should also work well in place of curly kale if that’s what you have. Make it vegan by using a vegan parmesan cheese, or add a few tablespoons of nutritional yeast in place of parmesan.
More Nutritious Kale Recipes to Try
Kale Salad Kale Quinoa Minestrone Lemon Parmesan Kale Salad Mediterranean Kale Cannellini Farro Soup Strawberry Kale Coleslaw
