Recipe Weds: Kale Pesto

kale pesto

Pesto isn’t just for basil–kale pesto is packed full of nutritional value…and it tastes amazing.

Oh Kale, how do I love thee? Any way you end up on my plate is the answer. Kale is one of the most awesome, nutritionally dense, delicious superfoods on the planet. And one that grows very well in my garden. As much as I love it, I did get a little overwhelmed this summer. So I made a lot of different kale recipes, including kale pesto.

I kind of made the kale pesto as a lark. I had so much kale, I was running out of things to do with it. But I love pesto, so I thought I’d try kale pesto. And the only thing that could make kale even more healthy is to combine it with heart healthy walnuts and olive oil. Tasty and healthy. That’s the kind of food I love.

I use my kale pesto in a variety of ways. I don’t really eat pasta, but kale pesto over spaghetti squash = heaven. Or kale pesto pizza (as pictured below). How about kale pesto on a rice cake with shaved turkey. So many options.

And the most amazing thing about kale pesto? My anti-green-things husband likes it! Yes, he actually ate it and thought it was delicious! The man who said he’d never eat kale in his life. Yes, I know have kale pesto stock piled in my freezer (because it freezes beautifully).

kale pesto pizza

Kale pesto makes a great sauce for pizza. Here is used a flat bread and topped it with Crimini mushrooms, black olives, and cheese.

Recipe: Kale Pesto

Summary: a heart healthy combo of kale, walnuts, and olive oil


  • 1/2 cup raw walnuts, roughly chopped
  • 6 cups chopped kale
  • 1/4 cup grated Asiago cheese
  • juice of one lemon
  • 1/2 cup extra virgin olive oil
  • 1/2 tsp salt
  • 1/4 tsp freshly ground pepper to taste

making kale pesto

  1. Heat a frying pan over medium heat. Add walnuts and gently shake pan until toasted, about 2 minutes. Remove from heat and let the walnuts cool.
  2. Add kale, toasted walnuts, Asiago cheese, and lemon juice to you food processor and pulse until chopped (use the S blade).
  3. With the food processor running on low, add olive oil in a steady stream until you get the consistency you want.
  4. Season with salt and pepper (use more or less, according to your taste.


You can add garlic if you like. I’ve pretty much stopped eating garlic as I’ve aged…it just doesn’t agree with me anymore! You can use Parmesan cheese; I just like the taste of Asaigo better.

Preparation time: 10 minute(s)

Cooking time:

Diet type: Vegetarian

Number of servings (yield): 8

Culinary tradition: Italian


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