Pesto traditionally means “pounded” in Italian and usually refers to the raw sauce made from fresh basil, olive oil, garlic, pine nuts and Parmesan. This kale pesto swaps basil for a mix of kale and parsley and replaces pine nuts with toasted walnuts. The result is a milder, versatile sauce with extra nutrients from the kale.
Use kale pesto to top broiled fish, grilled chicken or steak, toss it with pasta for a quick side, whisk a spoonful into salad dressings, or serve it as a flavorful dip with crusty bread.
Kale Pesto
By Lynne Webb
A simple twist on classic pesto, made with kale, parsley and toasted walnuts for a flavorful, adaptable sauce.
Prep: 10 minutes
Total: 10 minutes
Servings: 3 /4 cup
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Ingredients
- 2 cups kale, stemmed and roughly chopped (loosely packed)
- 3/4 cup parsley leaves, loosely packed
- 2 cloves garlic, roughly chopped
- 6 tablespoons olive oil, plus more if needed
- 1/4 cup toasted walnuts
- Juice of 1/2 lemon, about 1-1/2 tablespoons
- 1/4 cup grated Parmesan cheese
- 1/2 to 1 teaspoon salt
- Freshly ground black pepper
Instructions
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Place the kale, parsley, garlic, olive oil and toasted walnuts in the bowl of a food processor.
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Pulse until the mixture becomes a thick paste, scraping down the sides as needed.
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Add the lemon juice, Parmesan, 1/2 teaspoon salt and a few grinds of black pepper. Pulse briefly to combine.
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Taste and adjust seasoning. If the pesto is too thick, add a little more olive oil until you reach the desired consistency.
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Store tightly covered in the refrigerator for up to 5 days.
Notes
Remove tough stems from the kale and pat the leaves dry before chopping to avoid excess moisture in the pesto.
Tip: Use pre-washed baby kale to speed prep—simply pinch away any long stems and give it a quick chop.
Nutrition
Serving: 2tablespoons, Calories: 206, Total Fat: 18g, Cholesterol: 4mg, Sodium: 467mg, Carbohydrates: 11g, Fiber: 2g, Sugar: 6g, Protein: 3g
Nutrition information is automatically calculated and should be used as an approximation.