Kale Pesto

This kale pesto may just become your new favorite go to recipe for pasta, pizza, and sandwiches! And because we’re using simple ingredients like walnuts, garlic, and grated parmesan cheese, you’re already likely going to have everything in your pantry.

A bowl of Kale and Walnut Pesto with a gluten-free sweet potato cracker

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Kale Pesto Ingredients

Kale Pesto including green kale, walnuts, garlic, and parmesan cheese

Some ingredients can be swapped without any loss of flavor.

  • Kale
  • Garlic
  • Walnuts (or you can also use pine nuts)
  • Parmesan
  • Olive Oil (avocado oil will work, too)
  • Lemon Juice
  • Salt

How to make Kale Pesto

Kale Pesto couldn’t be easier to make. Begin by washing the kale and peeling one clove of garlic. After that add the kale, garlic, grated parmesan cheese, and walnuts to your food processor. Blend until they are smooth. Season with salt and pepper and you’re ready to serve your fresh kale pesto.

How To Store Kale Pesto

And if you’re a fan of meal prep, you’re going to love kale pesto. Once made, store the pesto in an air-tight container like this one. The pesto should last in your fridge for about 7 days. Another advantage of making pesto is that it also freezes very well.

Pro Tip: To freeze kale simply pour the kale pesto into ice cube trays. Once frozen, transfer the kale pesto cubes into a freezable ziplock bag.
You should have no problem freezing the kale pesto for about 6-8 months.

More Easy Recipes You’ll Love

Living gluten free doesn’t mean we are going to be deprived of flavorful food. Here are some simple recipes to get started.


Kale Pesto here served as a dip with gluten free sweet potato crackers.

We enjoyed the kale pesto with some gluten free sweet potato crackers I discovered at Trader Joe’s. But you can easily add pesto to any (gluten free) bread to make a delicious sandwich.

Kale Pesto here served as a dip with gluten free sweet potato crackers.

Kale Pesto

Kale and Walnut Pesto perfect for pasta, dips, and spreads. 
Prep Time: 5 minutes
Total Time: 5 minutes
Course: Side Dish, Snack
Cuisine: American, Gluten-Free, Vegetarian
Keyword: gluten free snacks, make ahead appetizers, party appetizer
Servings: 6
Calories: 280kcal
Author: Maike

Ingredients

  • 4 cups kale
  • 1 clove garlic
  • 1/2 cup walnuts
  • 1/2 cup Parmesan
  • 1/2 cup olive oil
  • 1/2 lemon
  • salt to taste
  • pepper to taste

Instructions

  • Wash, and dry the kale. and tear the leaves into bite-sized pieces. 
  • Add kale, walnuts, garlic, parmesan, olive oil, lemon juice, salt and pepper into a food processor. Blend until smooth. 
  • Serve and enjoy. 

Nutrition

Calories: 280kcal | Carbohydrates: 6g | Protein: 6g | Fat: 26g | Saturated Fat: 4g | Cholesterol: 5mg | Sodium: 151mg | Potassium: 282mg | Vitamin A: 90.5% | Vitamin C: 70.9% | Calcium: 17.8% | Iron: 6.5%
Tried this recipe?Mention @creativandpractical or tag #caprecipes!

Sharing Is Caring

What are favorite your pesto recipes? Do you use pesto for snacking? I’d love to see your creations! Be sure to use the hashtag #caprecipes on Instagram, Twitter, or Facebook and share your pictures with the community.

Happy Cooking,

Maike

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