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overhead photo of homemade kale pesto in circular black dish with a spoon

Kale Pesto

  • Author: Katie Webster
  • Total Time: 10 minutes
  • Yield: 9 servings 1x


Kale Pesto is a fun twist on the classic pesto recipe. Made with nutritious kale, spicy basil, sweet pinenuts, and salty Romano cheese, this easy make-ahead homemade sauce is ready in just 10 minutes and lasts for months in the freezer!


  • 1 peeled clove garlic
  • 4 cups clean kale leaves, loosely packed (3 ½ ounces)
  • 1 cup clean loosely packed basil leaves
  • ½ cup walnuts or pine nuts
  • 7 tablespoons shredded Pecorino Romano or Parmesan
  • ¼ teaspoon salt, plus more to taste
  • 6 tablespoons extra-virgin olive oil


  1. With the motor of the food processor running, drop garlic through the feed tube and allow to process until finely chopped.
  2. Open the lid, and add kale and basil. Pulse and then process continuously until the greens are finely chopped.
  3. Open the lid, and add pinenuts (or walnuts), Romano (or Parmesan), and salt.
  4. Pulse to combine and scrape down the sides. With the motor running drizzle in oil. Scrape sides and process again until smooth.


Make Ahead: Can be made ahead and stored in the refrigerator for up to 5 days. 

Freezing: Store in the freezer, for 8 months, with plastic on top of the sauce, for up to 8 months. 

  • Prep Time: 10 minutes
  • Category: Sauces and Condiments
  • Method: Food Processor
  • Cuisine: Italian


  • Serving Size: 2 tablespoons
  • Calories: 152
  • Sugar: 0 g
  • Fat: 16 g
  • Carbohydrates: 1 g
  • Fiber: 1 g
  • Protein: 4 g

Keywords: kale pesto, kale pesto recipe, kale sauce, kale and basil pesto, kale basil pesto, kale sauce pasta, basil and kale pesto, kale pesto pasta

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