Homemade kale pesto is an easy, healthy, gluten-free sauce made with just a few simple ingredients. Bright, savory, and versatile, it’s perfect for tossing with pasta, spreading on pizza, stirring into grain bowls, or serving with grilled chicken or fish.
I love pesto. It’s quick to make, full of flavor, and endlessly adaptable. This kale pesto recipe uses curly green kale, garlic, cashews, olive oil, a little water for smoothness, and grated parmesan for a savory finish. The result is a bright green, slightly earthy pesto that pairs well with many dishes.
If you enjoy experimenting, try different nut or cheese combinations, or swap in leafy greens like spinach or arugula for a milder or peppery profile. Pesto is a fantastic way to use a large bunch of kale and turn it into a concentrated flavor booster you can keep on hand.
How to make it
To prepare the pesto, wash and roughly chop the kale, removing thick stems if desired for a smoother texture. Add the chopped kale, crushed garlic, and cashews to a blender or food processor and pulse for about 30 seconds to break everything down.
Next add the olive oil, water, salt, and black pepper. Blend until the mixture is evenly incorporated and reaches your preferred consistency (30–60 seconds). Finish by stirring in or pulsing grated parmesan cheese just until combined; this keeps the cheese from overworking and preserves a fresh flavor.
The whole process takes about five minutes, and you’ll have a jar of vibrant, homemade kale pesto ready to use.
How long does it last?
Stored in an airtight container in the refrigerator, kale pesto will keep for about 1–2 weeks. For longer storage, freeze pesto in portions—ice cube trays work well for single-serving amounts. Once frozen, transfer cubes to a labeled freezer bag and use within 2–3 months for best flavor.
Ways to use it
Kale pesto is incredibly versatile. Use it to:
- Toss with hot pasta and a splash of pasta water for a silky sauce
- Spread on pizza crust as a flavorful alternative to tomato sauce
- Stir into risotto or grain bowls for an herbaceous lift
- Top grilled or baked salmon, chicken, or roasted vegetables
- Mix into scrambled eggs or fold through an omelet
- Use as a spread for sandwiches, wraps, or crostini
This pesto also pairs beautifully with goat cheese, sun-dried tomatoes, or roasted beets, and it’s a delicious base for creamy sauces when blended with a little Greek yogurt or cream.
Ingredients
- 4 cups curly green kale, chopped
- 6 cloves garlic, crushed
- 1/4 cup cashews
- 1/4 teaspoon black pepper
- 1/2 teaspoon salt (adjust to taste)
- 1/2 cup olive oil
- 1/4 cup water (to thin as needed)
- 1/4 cup grated parmesan cheese
Instructions
- Add the chopped kale, crushed garlic, and cashews to a blender or food processor. Pulse for about 30 seconds to begin breaking down the greens and nuts.
- Add the salt, pepper, olive oil, and water.
- Blend until the ingredients are well combined and the pesto is smooth to your liking, 30–60 seconds. Stop and scrape down the sides if needed.
- Add the grated parmesan cheese and pulse 5–10 seconds to incorporate.
- Serve immediately or store chilled. Enjoy with pasta, on pizza, or as a flavorful condiment for your favorite dishes.
Tips and variations
- To reduce bitterness, you can blanch the kale for 30 seconds in boiling water, then shock in ice water before processing.
- For a vegan version, omit the parmesan and substitute 2–3 tablespoons of nutritional yeast for cheesy flavor.
- If you have a tree nut allergy, replace cashews with toasted sunflower seeds or omit nuts entirely; the texture will be slightly different but still delicious.
- Swap cashews for pine nuts, walnuts, or pistachios to explore different flavor profiles.
- Add a squeeze of lemon juice or a bit of lemon zest for brightness, or a pinch of red pepper flakes for heat.
Nutrition facts (per serving)
Calories: 115 kcal | Carbohydrates: 3 g | Protein: 2 g | Fat: 10 g | Saturated Fat: 1 g | Cholesterol: 1 mg | Sodium: 139 mg | Potassium: 133 mg
Vitamin A: 2245 IU (45%) | Vitamin C: 27.3 mg (33%) | Calcium: 62 mg (6%) | Iron: 0.6 mg (3%)
About this recipe
This kale pesto is an easy, healthy, and gluten-free option for adding bold, herby flavor to many meals. It’s fast to prepare, stores well, and is flexible enough to adapt to what you have on hand. Whether tossed with pasta, used as a spread, or stirred into roasted vegetables, this pesto brings a fresh, vibrant boost to everyday cooking.
