Kale Pesto Recipe with Garlic and Parmesan

Make this easy kale pesto recipe with fresh kale, walnuts, olive oil, lemon juice, and Parmesan cheese. Bright, savory, and slightly nutty, this pesto is a versatile addition to pasta, sandwiches, grain bowls, or as a dip or marinade.

Pesto is an easy way to add bold flavor to pastas, proteins, and vegetables. While traditional pesto relies on basil and pine nuts, this kale version swaps in hearty kale and walnuts for a deeper, earthier profile. It’s perfect spread on toasted bread, stirred into pasta with a splash of pasta water, or used as a quick sauce for grilled chicken or fish.

What is kale pesto and how is it different from regular pesto?

Traditional Italian pesto is usually made with fresh basil, garlic, pine nuts, Parmesan, and olive oil. Kale pesto follows the same basic idea but substitutes kale for basil and walnuts for pine nuts. The result is a richer, slightly more robust sauce that still carries the bright garlic and cheese notes you expect from pesto.

There are many pesto variations—basil pesto, vegan pesto, and nut-forward versions—so feel free to adapt this recipe to what you have on hand.

How to serve pesto: Use pesto as a pasta sauce, sandwich spread, dip, marinade, or salad dressing. It’s flexible and keeps well when stored correctly.

Kale Pesto Ingredients

• Fresh kale: Use trimmed, de-stemmed, and packed leaves. Kale is hearty and makes a great base for pesto when blended until smooth.
• Olive oil: Extra virgin olive oil adds the classic, fruity richness and helps create a silky texture.
• Parmesan cheese: Finely grated Parmesan brings saltiness and savory depth.
• Walnuts: A more economical and earthy alternative to pine nuts—toast them lightly if you want more nuttiness.
• Garlic cloves: Sautéing the garlic briefly mellows it and adds a caramelized note; raw garlic will give a sharper bite.
• Lemon juice: Fresh lemon brightens the pesto and balances the oil and cheese.
• Salt: Kosher salt or sea salt ties the flavors together—season carefully and taste as you go.

How to Make Kale Pesto

Smash & sauté the garlic

Lightly crush each garlic clove using the flat side of a knife or the base of a glass. Heat 1 1/2 tablespoons of olive oil in a small skillet over medium-high heat. Add the garlic and sauté until fragrant and just golden—this softens the raw edge and adds complexity.

Combine ingredients in a food processor

Transfer the cooked garlic to a food processor. Add the chopped kale, grated Parmesan, lemon juice, walnuts, kosher salt, and the remaining olive oil.

Pulse and blend

Pulse to coarsely combine, then process on high for 2–4 minutes, scraping the sides occasionally, until the mixture becomes thick and creamy. If the pesto seems dry, add olive oil by the teaspoon until it reaches your desired consistency. Longer processing can release oil from the nuts, which helps smooth the sauce.

Check the texture

The finished pesto should be creamy but still slightly textured. For a thinner sauce, add a little more olive oil or a splash of reserved pasta water when tossing with noodles. For a creamier finish, stir in one to two tablespoons of heavy cream (optional).

Serve and enjoy

Toss the pesto with warm pasta, spread it on grilled bread, use it as a dip for vegetables, drizzle it over roasted vegetables or protein, or use it as a flavorful marinade. Store leftovers in an airtight container in the refrigerator for up to 3–5 days.

Ingredient Swaps

• Kale: Substitute spinach or basil if you prefer a milder green.
• Walnuts: Swap pine nuts, cashews, almonds, or pecans for a different flavor and texture.
• Parmesan: Use a vegan Parmesan or nutritional yeast to keep the pesto dairy-free.
• Olive oil: Grapeseed or avocado oil can be used if you need a neutral-flavored oil.

How to Serve Kale Pesto

This kale pesto is extremely versatile. Some favorite uses include:

• Marinade: Coat chicken, fish, or vegetables before grilling or roasting.
• Salad dressing: Thin with extra olive oil for a vibrant salad dressing or toss with grains for a warm bowl.
• Sauce: Spoon over roasted vegetables, grilled meats, or baked fish.
• Dip: Serve with bread, crackers, or raw vegetables.
• Pasta: Toss with hot pasta and a little pasta water for an easy, flavorful meal.
• Spread: Use as a sandwich or wrap spread in place of mayo for extra flavor.

Kale Pesto Storage

Place pesto in an airtight container and refrigerate for up to 3–5 days. To help prevent browning, smooth the top and pour a thin layer of olive oil over the surface before sealing.

How to Freeze Kale Pesto

Freezing pesto preserves it for months and is an excellent way to use excess kale. Follow these steps:

1. Spoon 1–2 tablespoons of pesto into each compartment of an ice cube tray, filling about three-quarters full.
2. Freeze for at least 2 hours until solid.
3. Pop the frozen pesto cubes out and transfer them to a freezer-safe container or bag.
4. Store in the freezer for up to 3 months. Thaw on the counter for an hour or warm gently in a skillet when ready to use.

Recipes with pesto

• Israeli couscous salad with pesto
• Pesto chicken salad
• Sweet potato pizza bites with pesto
• Naan breakfast pizzas topped with pesto
• Pesto tortellini pasta salad

Recipe

Easy Kale Pesto

Yield: About 3/4 cup. Prep time: 15 minutes. Cook time: 5 minutes. Total: 20 minutes. Servings: 8 (as a condiment).

Ingredients

• 1/3 cup olive oil, divided
• 4 cloves garlic, peeled
• 4 cups chopped kale, stems removed and packed
• 1/2 cup grated Parmesan cheese
• 3 tablespoons fresh lemon juice
• 1/2 cup walnuts
• 1 teaspoon kosher salt, or to taste

Instructions

1. Crush the garlic cloves lightly with the flat of a knife or the bottom of a glass.
2. Heat 1 1/2 tablespoons of olive oil in a small skillet over medium-high heat. Add the garlic and sauté until fragrant and lightly golden, about 1–2 minutes. Remove from heat.
3. Add the sautéed garlic, kale, Parmesan, lemon juice, walnuts, salt, and remaining olive oil to a food processor.
4. Pulse to combine, then process on high for 2–4 minutes, scraping the sides occasionally, until thick and creamy. If needed, add olive oil by the teaspoon to reach the desired texture.
5. Taste and adjust salt or lemon as desired. Serve immediately or store chilled for up to 3–5 days.

Tips & Notes

• This recipe makes roughly 3/4 cup of pesto.
• For a thinner, more saucy pesto add 1–2 teaspoons of water or more olive oil.
• Sautéing the garlic softens its harshness and deepens the flavor; raw garlic will be sharper.
• For a creamier version, stir in 1–2 tablespoons of heavy cream.
• If you don’t have walnuts, almonds or pistachios work well.
• Freeze leftover pesto in ice cube trays for easy portioning; transfer frozen cubes to a sealed bag for up to 3 months.

Nutrition (per serving, approximate)

Calories: 169 kcal; Carbohydrates: 4 g; Protein: 4 g; Fat: 16 g; Fiber: 2 g; Sugar: 1 g. Nutrition values are estimates and should be used as a guideline.