Kale Pesto
This Kale Pesto blends tender kale with garlic, lemon, almonds, and plant-based Parmesan for a bright savory sauce with a modern twist. Finished with olive oil and optional basil, it’s smooth, vibrant, and versatile—perfect for pasta, sandwiches, bowls, or spooned over roasted vegetables.
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!
Notes
Kale Notes
Red kale, curly kale, Lacinato (Tuscan) kale, or even baby kale all work in this recipe. Curly and red kale have a slightly stronger bite, while Lacinato and baby kale are more tender and blend a bit smoother. No matter the variety, be sure to fully remove the thick stems to keep the pesto balanced and not bitter.
Storage
Store kale pesto in an airtight container in the refrigerator for up to 4–5 days. For best color and freshness, press plastic wrap directly onto the surface or add a thin layer of olive oil on top before sealing.
Freezing
Kale pesto freezes well. Spoon into ice cube trays, freeze until solid, then transfer to a freezer-safe container. Freeze for up to 3 months. Thaw in the fridge or at room temperature and stir before using.
Tried this recipe?Let us know how it was!