Kale Pesto
This kale pesto recipe is one of my favorite ways to change up classic pesto without any extra work. It has all the herby, garlicky flavor of basil pesto, but using kale makes it a bit healthier. It's easy to make and use in meals throughout the week.
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Kale Pesto Recipe
I can't remember exactly when I fell in love with pesto, but I do know that spending four months in Italy made it impossible not to. As a college student on a tight budget, I ate a lot of simple meals, and pasta dinners quickly became a staple because they were inexpensive, filling, and easy to dress up.
One dinner I made over and over was penne tossed with basil pesto, grilled chicken breast, fresh tomatoes, and a little shaved Parmesan. It wasn't anything fancy, but it tasted like something I'd happily order at a restaurant. Even now, that meal brings back some of my favorite memories from Italy.
This kale pesto has the same fresh, vibrant flavor I fell in love with years ago, but instead of basil, it's made with healthy greens! It's easy to whip up anytime I need a quick way to add big flavor to a meal.
Why You'll Love this Recipe
Homemade pesto is one of the little things that can completely change a meal. Just a spoonful adds so much flavor, making even the simplest lunches and dinners feel a little more special.
Keeping a batch of kale pesto in the refrigerator means you're always just a few minutes away from an easy meal. Spread it on sandwiches, spoon it over grilled meats or fish, or use it as a dip for fresh vegetables. Once you try it freshly made, you'll wonder why you ever bought pesto from the store!
Ingredients for Pesto Without Basil
Arugula and kale work together to give this pesto its fresh, peppery flavor while keeping the texture smooth and vibrant. If you don't have arugula, you can use all kale, or a mix of spinach or basil instead.
Pine nuts add the classic rich, buttery flavor that pesto is known for, but they can be pricey. Walnuts, almonds, and pepitas are all great substitutes if you need a more budget-friendly option. On my sister site, there is a recipe for dairy free pesto without pine nuts that you might like.
Freshly grated Parmesan makes a big difference in both flavor and texture. For the best flavor, I recommend grating it yourself rather than using the shelf-stable kind.
Olive oil brings everything together into a smooth, creamy sauce. Use a good-quality extra virgin olive oil since its flavor really shines in a simple recipe like this.
How to Make Kale Pesto
Scroll down to the recipe card for the full step by step instructions! ⬇️
Jump to Recipe- Start by pulsing the garlic in your food processor until it's finely chopped. This way, it blends evenly into the pesto instead of leaving you with big bites of garlic.
- Add the arugula and kale, then pulse until the greens are broken down. It may look a little dry at first, but that's completely normal.
- With the food processor running, slowly drizzle in the olive oil instead of pouring it in all at once. This helps the pesto emulsify, creating a smoother, creamier texture.
- Add the pine nuts and Parmesan, then blend until everything is smooth and well combined.
- Be sure to taste the pesto before serving it. A small pinch of salt, a few cracks of black pepper, or even a squeeze of fresh lemon juice can brighten all the flavors.
Madison's Tips for Success:
I've tested this kale pesto recipe and have successfully made it many times. Use these tips to ensure that it turns out perfectly for you, too!
- Don't over blend it. Blending just until everything is combined keeps the flavor vibrant and prevents a paste-like texture.
- To delay the pesto from browning too quickly, press plastic wrap directly against the surface of the sauce, or pour a thin layer of olive oil over the top before covering the jar with a lid.
Kale Pesto Recipe FAQs
Kale and arugula naturally have a bit of bitterness. Fresh Parmesan, good-quality olive oil, and enough salt help balance the flavor. Using younger greens can also make the pesto milder.
No, but I highly recommend it. Toasting brings out their rich, nutty flavor and makes a noticeable difference in the finished pesto.
It will stay its brightest green for the first day or two. After that, it will naturally begin to turn from green to brown. You can delay the browning by placing a piece of plastic wrap or pouring olive oil over the surface of the pesto.
Storing and Freezing
Store the kale pesto in an airtight container in the refrigerator. It will keep well for up to 2 weeks, depending on how fresh the greens were when you made it.
Even better, pesto freezes beautifully, too! I like to freeze it in an ice cube tray until solid, then transfer the cubes to a zip top freezer bag or container. It's an easy way to have homemade pesto ready whenever you need it!
Serving Ideas
A spoonful of kale pesto is often all I need to pull a meal together. I like to stir it into hot pasta for a quick meal. It's also a delicious substitute for mayo on sandwiches or in wraps. Just a spoonful over grilled chicken or baked salmon adds a nice flavor, too.
My kids like to use it as a delicious dip for raw veggies!
Check out my Chicken Pesto Sandwich recipe.
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Kale Pesto
Ingredients
- 2 cloves garlic
- 1 cup arugula tightly packed
- 1 cup kale tightly packed
- ½ cup olive oil
- ¼ cup pine nuts
- ½ cup shredded parmesan cheese
- salt and pepper to taste
Instructions
- In a food processor, chop 2 cloves garlic.
- Add in 1 cup arugula and 1 cup kale and blend.
- With the processor running on medium speed, slowly drizzle in ½ cup olive oil.
- Add ¼ cup pine nuts to the processor and blend.
- Add in ½ cup shredded parmesan cheese, salt and pepper and blend until ingredients are well-mixed.
- If desired, add more oil to make the sauce thinner.
- Taste the pesto to see if it needs more salt or pepper. You can even add a splash of lemon juice if some acidity is needed.
Nutrition
Other Sauce Recipes
If you enjoy this kale pesto recipe, here are a few more simple condiments and sauces to keep on hand for adding flavor to everyday meals:
I'll teach you how to make simple from-scratch recipes, like seasonings, sauces, dinners and even desserts, that make cooking from home less overwhelming and more enjoyable.
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I just had to come back and comment on this post again!
I've since made this pesto and it is one of my FAVORITE house hold staples to have on hand! I've added it to pastas, breakfast scrambles, meat dinners, and even just as a simple dip!
It's beyond delicious!
Adding it to breakfast scrambles is SUCH a good idea. I've thought of doing that a few times, now I definitely have to! Thanks for the comment Amy 🙂
I love pesto! I have basil growing outside for the 3rd summer in a row. It's the one herb that has grown abundantly no matter how inexperienced I've been in the garden. 😉 A kale arugula version sounds intriguing. I make up a new pesto recipe practically every time I make it, depending on what I have on hand and what flavors I feel like trying. I did a really good citrus, nut-free version last summer that I blogged about.
You're right - this looks like a great addition to a chicken dinner!!