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Kale Pesto

This is a delicious spin on pesto made with fresh earthy kale and parsley, rich olive oil, bright lemon, and bold parmesan and garlic. It's a healthy and flavorful Italian inspired sauce and there are countless ways to use it!

Prep Time
10 mins
Total Time
10 mins
Servings: 8
Course: Condiments
Cuisine: Italian

Ingredients

  • 3 cups (slightly packed) torn kale leaves* (110g)
  • 1/2 cup (slightly packed) parsley leaves (15g)
  • 2/3 cup grated Parmesan cheese (45g)
  • 1 tsp lemon zest
  • 1/3 cup walnuts (38g)
  • 1 large garlic clove, peeled and crushed
  • 1/4 tsp Salt, then more to taste
  • 3 Tbsp fresh lemon juice
  • 1 to 3 Tbsp water, to thin as desired
  • 2/3 cup extra virgin olive oil

Instructions

    Cup of Yum
  1. To a food processor (I use 7 cup size processor) add kale, parsley, parmesan, lemon zest, walnuts, garlic and salt. Cover and pulse until finely minced.
  2. Add in lemon juice and 1 Tbsp water. Cover, then with processor running pour in olive oil through the feed tube of the lid insert. Thin with a little more water as desired (up to 2 more Tbsp).
  3. Store in the fridge in an airtight container up to 3 days.

Notes

  • *Remove thick inner ribs (stem running up through the kale) from the kale only using the leaf portion.
  • Recipe makes about 1 1/2 cups pesto, or enough for about 16 oz pasta (also include a few splashes of pasta water).