Easy Kale Pesto

Try this healthy pesto with your favorite pasta or in place of pizza sauce on pizza! It's a kid-friendly way to serve up kale, and you don't have to worry about it turning brown if you store it.

Course Sauce

Cuisine Italian

Prep Time 10

Cook Time 0

Total Time 10

Servings (Makes about 1 cup)

Calories 108kcal

Author Amy Palanjian

Equipment

Ingredients

4 cups lightly packed kale leaves (stems discarded)
1 cup lightly packed basil leaves (stems discarded)
1/2-3/4 cup olive oil (start with 1/2 cup)
1/2 cup grated Parmesan
1/2 cup roasted unsalted almonds (or sunflower seeds)
2 tablespoons fresh lemon juice (from about 1/2 lemon; optional)
salt (to taste)

US Customary - Metric

Instructions

Add the kale, basil, 1/2 cup olive oil, Parmesan, almonds, and lemon juice (if using) to a blender or food processor.
Blend very well until very smooth, starting on low and slowly working up to high. Stop to scrape down the sides of the bowl or using the stick that came with the blender as needed. Add the additional 1/4 cup olive oil as you go to make it easier to blend as needed. (I usually use all of that additional 1/4 cup when making this in a blender.)
Season to taste with salt if needed.
Store for future use or mix some into pasta, spread onto pizza dough instead of red pizza sauce, or enjoy however you like.

Notes

Store in an airtight container in the fridge for up to 3 days or in a zip-top freezer bag, with as much air removed as possible, for up to 12 months. (I press the bags flat so I can easily break off a small amount if needed.) Thaw in the fridge or at room temperature to use.
I typically use 1/2 cup with 1 pound of pasta.
Use a blender or food processor depending on what you have. A food processor may be a little easier. This is a thick mixture and it may take a few minutes to blend.
Taste and add a little salt if needed.
Use on Pesto Pasta, Pesto Pizza, in Pesto Pizza Rolls, or with my Greek Yogurt Pizza Dough. You can also use it as a topping for grain bowls, eggs, soup, or toast.
Nut-free: Use roasted unsalted sunflower seeds.

Nutrition