Kale Pesto Recipe: Flavorful Homemade Sauce for Pasta & Sandwiches

Bright, zesty, and full of flavor. This homemade kale pesto is simple to make with just nine ingredients. Use it on pasta, pizza, sandwiches, or as a flavorful topper for eggs and more.

This pesto is my go-to when I have leftover kale. It’s bright, nutty, and a great substitute for traditional basil-based pesto when basil is out of season. Kale also adds extra nutrients, so it’s a tasty and healthy way to use up greens.

With only nine ingredients and a quick blend in the food processor, this pesto comes together fast. Toss it with pasta, spread it on sandwiches, spoon it over eggs, or use it as a sauce for chicken or vegetables. It keeps well in the fridge and freezes nicely for later use.

Ingredients You’ll Need

Kale: Curly green kale or lacinato (dino) kale work best. Use only the leaves and discard the tough stems.

Fresh basil: Measure the basil tightly packed for the brightest flavor. A few tender stems are okay.

Olive oil: A mild olive oil, such as extra light tasting olive oil, lets the other ingredients shine without overpowering them.

Parmesan cheese: Freshly grated or shredded Parmesan gives richness and umami. Grating from a block yields the best texture and flavor.

Pine nuts: Pine nuts provide the classic nutty flavor. Toasting them enhances their aroma and taste.

Lemon juice: Fresh-squeezed lemon juice brightens the pesto. Avoid bottled lemon juice with added preservatives for the best flavor.

Garlic: Two cloves of garlic add the classic pungent kick.

Spices: Salt and black pepper to taste, adjusted at the end to balance flavors.

How To Make Kale Pesto

1. Blend. Add all ingredients to a food processor and blend until smooth. Stop and scrape down the sides as needed. Taste and adjust salt, pepper, and lemon juice to your preference.

2. Use. Serve immediately or incorporate into your favorite dishes—pasta, sandwiches, grain bowls, or as a sauce for roasted vegetables and proteins.

Storing

Store leftover pesto in an airtight container in the refrigerator for 3–4 days. For longer storage, freeze pesto in portions (ice cube trays work well) for up to 2 months. Thaw in the refrigerator before using and stir to recombine any separated oil.

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