This is one of those recipes that you will be so thankful to have in your repertoire. Kale pesto is not only super simple to make but can be used in a variety of dishes. Packed full of punchy raw garlic, nutty Parmesan and dense nutritious kale, this pesto is a winner all round. Plus it doesn’t go brown as quick as basil pesto!

I love kale – it’s such a great nutritious ingredient to have in your fridge and can pack out so many recipes. But it (and you) can also go off (it) rather quickly – so if you can’t stomach another kale salad, why not pile a bunch into your blender and create this vibrant green dressing and top on all your favourites.

You can whizz up this kale pesto recipe in less than 5 minutes and add it to whatever dish your mind (and tastebuds) fancy. If you need some help, check out my 5 things to make with pesto post for some delicious and unique twists on some best-loved classics. Such as a pesto and spring green risotto or a pesto pizza!

Kale Pesto


Makes: 1 jar. Time to Make: 5 minutes. 

150g of wash and torn kale, stems removed.
125ml of Extra Virgin Olive Oil
90g pine nuts, lightly toasted
2 cloves of garlic
75g of grated Parmesan
Juice of 1 lemon
Salt and Pepper

Place all your ingredients apart from your salt+pepper into a blender and pulse until all combined.

Scrape down the sides of your blender and pulse again, to ensure it’s all combined.

Season to taste and use straight away, by stirring into pasta or topping on toasted bruschetta. Or place in an air-tight container, pour in a little more olive oil to cover the top and place in the fridge.

Kale Pesto Spring Green and Kale Pesto

Kale Pesto



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