Kale Pesto
Learn how to make the BEST Kale Pesto ... it's delicious, ready fast, and super versatile!
Servings: 1 cup
Calories: 158kcal
Ingredients
- 1 large clove garlic
- ½ cup chopped walnuts
- 2 cups chopped kale (packed)
- ⅓ cup extra virgin olive oil
- ⅓ cup shredded Parmesan cheese
- 2 to 3 tablespoons lemon juice
- ½ teaspoon kosher salt
Equipment
Instructions
- Pulse walnuts and garlic clove in a food processor until finely chopped.
- Add kale, olive oil, Parmesan, 2 tablespoons lemon juice, and salt. Process until smooth, scraping down the sides as needed.
- Taste, then season with additional lemon juice and salt, if desired.
- Use pesto immediately or store in an airtight container in refrigerator. Enjoy!
Notes
Try this sauce in this Kale Pesto Pasta or this Kale Pizza!
Recipe yields about 1 cup and makes enough for 1 pound pasta. One serving is considered 2 tablespoons.
For best results, start with fresh kale leaves. Whether you use fresh or pre-chopped greens though, make sure to discard the tough stems.
Check out info before recipe for more tips, variations, and ideas!
Nutrition
Calories: 158kcal
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