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Kale Pesto

Course: Side Dish
Keyword: pesto
Total Time: 15 minutes
Servings: 3 cups
Author: Kenneth
The kale pesto is a great way to get your greens in without exactly eating them. Tips for success: Lacinato kale are more tender and have a better flavor than curly kale. You can substitute walnuts or peanuts for almonds.
Print Recipe


  • Food processor
  • Dry measuring spoon
  • Dry measuring cups
  • Chef knife
  • Cutting board
  • 4 quart pot


  • ½ bunch Tuscan Lacinato kale stemmed chopped medium
  • ½ cup whole unsalted almonds
  • 4 garlic cloves crushed
  • ½ teaspoon chili flakes
  • 1 cup shredded parmesan cheese
  • 1 tablespoon white vinegar
  • 1 ½ cup extra virgin olive oil


  • Preheat oven, turn on the heat to high in a large pot filled with water bring water to a rolling boil then add kale and blanch for 1 minute. Place the greens in a large bowl of ice water for 1 minute. Drain the water and add the kale, almonds, garlic, olive oil, chili flakes, parmesan, white vinegar to the food processor and pulse 10 times or until a green paste forms, add a tablespoon or two of water if needed.