A fresh, Italian-inspired kale pesto that’s bright, savory, and endlessly versatile.
Kale Pesto: Bright, Lemony, and Ready in Minutes
Lately, I’ve been loving the lettuce and greens section at my grocery store. They always carry such a great variety of kale and chard, and we’ve started buying whatever looks best that day and figuring out how to use it once we get home. That’s exactly how this Kale Pesto came together. I was especially drawn to a bunch of red kale, and pesto felt like the perfect way to use it. Kale and almonds sounded great together, so that’s the direction I went, with lemon and garlic to keep everything bright. I’ve made kale pesto before and sometimes add a little basil if I have it on hand, but it’s totally optional here. Feel free to play around with the type of kale you use, and if almonds aren’t your thing, walnuts or pine nuts are easy swaps. Use it on veggie sandwiches, toss it with pasta, or drizzle it over grilled tofu for an easy, flavorful finish.
Why You’ll Love This Kale Pesto Recipe
Ready in under 10 minutes. This kale pesto comes together in just 8 minutes using a blender, making it perfect for busy weeknights or quick meal prep.
Nutritious and satisfying. Kale brings vitamins and antioxidants, while olive oil and almonds add richness and staying power.
Bright, balanced flavor. Lemon juice, garlic, and plant-based Parmesan create a savory, well-rounded pesto without overpowering the greens.
Incredibly versatile. Use it for pasta, sandwiches, grain bowls, or spoon it over roasted vegetables for an easy flavor boost.
Naturally plant-based. This pesto is dairy-free and vegan while still delivering the depth you expect from a classic pesto.
Ingredient Highlight: Kale
Kale brings more than just color to this pesto—it provides structure, body, and a slightly earthy backbone that stands up well to bold flavors like garlic and lemon. Rich in vitamins A, C, and K, kale is also a great source of antioxidants and fiber. When blended with olive oil and acid, its bitterness softens, creating a smooth, savory sauce that feels hearty yet fresh. Using kale instead of all basil also makes this pesto more durable, meaning it holds its flavor and texture well for several days in the fridge.
Madly Delicious Must-Know Tips & Questions
- Remove the stems completely.
Kale stems are tough and fibrous. Taking the extra minute to remove them ensures a smoother, more balanced pesto. - Adjust texture as needed.
If your pesto feels too thick, blend in additional olive oil a tablespoon at a time until it reaches your desired consistency.
Can I skip the basil?
Yes. The basil is completely optional and adds a subtle herbaceous note, but the pesto is flavorful and well-rounded without it.
Do I need to toast the almonds?
Toasting is optional. Toasted almonds add deeper nutty flavor, while raw almonds keep the pesto slightly milder and softer.
Let’s Dish About Pesto: Did You Know?
Pesto dates back to Genoa in northern Italy, where pesto alla genovese was traditionally made by pounding basil, garlic, pine nuts, cheese, and olive oil in a marble mortar using a wooden pestle. The word pesto comes from the Italian verb pestare, meaning “to crush” or “to pound,” referencing the original method rather than the ingredients. Before basil became the star, earlier Roman sauces used crushed herbs, garlic, and cheese in similar preparations. Over time, pesto evolved beyond basil, with regional and modern variations using different greens, nuts, and herbs depending on availability and season.
Love a bright, herby sauce you can use all week? Then try my Kale Pesto!
Fresh, garlicky, and endlessly versatile, it’s one of those staples you’ll keep reaching for. Give it a try and tag me on Instagram @madly__delicious with #MadlyDelicious to share your take!
More Recipes Using Herby Sauces
Mediterranean Tofu Bowls with Sumac Roasted Veggies
Chimichurri Lentil Stuffed Sweet Potatoes
Kale Pesto
Equipment
- Blender
Ingredients
- 2 cups tightly packed kale leaves, thick stems removed (I used red kale but use what you like)
- ¼ cup tightly packed basil leaves (completely optional)
- ¼ cup sliced almonds, toasted if desired
- 2 garlic cloves
- 3 tbsp lemon juice
- ¼ cup grated or shredded plant-based Parmesan cheese
- ½ cup olive oil (add additional as needed)
- ¼-½ tsp pepper flakes (optional)
- ¼-½ tsp salt (start with ¼ tsp and adjust as needed)
- Black pepper, to taste
Instructions
- Prep the greens: Add 2 cups kale leaves, tightly packed, to your blender, making sure the thick stems are fully removed. If your kale leaves are large, give them a rough chop.Tip: To remove stems easily, fold each kale leaf in half lengthwise and run your knife along the stem to separate it.
- Add the base ingredients: Add the ¼ cup basil (if using), ¼ cup sliced almonds, 2 garlic cloves, 3 tbsp lemon juice, ¼ cup plant-based Parmesan, ¼ tsp salt, pepper flakes (if using), and black pepper to the blender.
- Blend and stream in oil: With the blender running, slowly stream in the ½ cup olive oil until the pesto becomes smooth and cohesive. Stop and scrape down the sides as needed. Add additional olive oil if you prefer a looser consistency.
- Taste and adjust: Taste and adjust seasoning, adding more salt, lemon juice, pepper flakes, or olive oil as needed then enjoy!