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+ servings
Kale pesto in a clear jar.

Kale Pesto Recipe

An easy Kale Pesto recipe. Stir it into pasta, spread it on pizza, or mix it with mayo for sandwiches. It's ready in 5 minutes or less, and it's delicious.
Course Pantry
Cuisine American
Keyword kale
Prep Time 2 minutes
Cook Time 3 minutes
Total Time 5 minutes
Servings 16 servings (2 tbsp each)
Calories 57kcal
Author Meggan Hill


  • 1/4 cup pine nuts
  • 2 cloves garlic smashed
  • 3 cups kale stems removed, tightly packed
  • 1 cup fresh basil leaves tightly packed
  • 1/4 cup olive oil
  • 1/2 cup grated Parmesan cheese
  • Salt and freshly ground black pepper


  • In a food processor or blender, combine pine nuts and garlic and pulse until finely chopped, about 10 pulses.
  • Add kale, basil, and Parmesan cheese and pulse until combined. With the motor running, drizzle in the olive oil and blend just until combined (do not over-mix). Season to taste with salt and pepper.
  • Transfer to an airtight container. Press a small piece of plastic wrap on the surface of the pesto to prevent it from browning, or drizzle lightly with olive oil and tilt jar to coat the top of the pesto with the oil. Refrigerate until ready to use or freeze for up to 2 months.


Calories: 57kcal