Quick Kale Pesto

Kale Pesto
Kale Pesto

Summer is here and so is the abundance of summer crops. Whether you visit farmer’s markets, grow your own, or subscribe to a CSA, you can soon find yourself with an abundance of crops.

Kale is one crop that tends to make a huge presence. But there can be so much and it is hard to think of something new and creative to do with it.

Using kale to make pesto is a fantastic option. It takes up so little space, is easy to make and goes well with so many things.

  • Add to pasta
  • Use as sandwich spread
  • Use as a dip for chips or veg
  • Add to cooked grains (rice, quinoa, couscous, polenta)
  • Use as a pizza sauce
  • Thin out and use as a salad dressing

This recipe is really just a guideline because there are so many ways to change up the recipe:

  • Add other leaves like basil, arugula, chard, cilantro, carrot tops
  • Change up the nuts (almonds, pine nuts, etc)
  • Use more, less, or no cheese

Recipe Video



Servings Prep Time Cook Time
2 Cups 15 minutes


Recipe Notes

  • Once made, store in a sealed container for up to 5 days
  • If you are worried you won’t use it in time, put some into ice cube trays and freeze for later use
  • If you want to soften the flavour of the garlic, gently saute it before adding


  • 4-6 Cups Kale leaves (de-stemmed and roughly chopped)
  • 1/2 Teaspoon Salt
  • Juice of 1 Lemon (about 1/4 cup, 60 ml)
  • 3 Cloves Garlic Peeled
  • 1/2 Cup Olive Oil
  • 1 Cup Walnuts (toasted in a dry skillet)
  • 1/2 Cup Grated Parmesan Cheese


  1. Place the Kale, Salt, Lemon Juice, and Garlic in the food processor and run it for about 15 seconds
  2. While the processor is running, slowly pour in the Olive Oil
  3. Stop the processor and scrape down the sides a couple of times
  4. Add the Walnuts and process about 10 seconds
  5. Add the Cheese and process until the pesto is smooth
  6. Taste and add more salt if needed

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