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Fresh Basil and Kale Pesto

Kale has become increasingly mainstream over the years, perhaps due to some clever marketing or perhaps it’s just gaining a resurgence of popularity from the past, or both. I’ve paired it here with basil for a rich and earthy pesto, which is perfect for enjoying during the summer months, when cranking up your oven just isn’t an option. I’ve used vegan parmesan in this recipe, but nooch will also work.

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Fresh Basil and Kale Pesto

FRESH BASIL AND KALE PESTO

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5 from 1 review

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Ingredients

  • 2 cups basil, packed
  • 2 cups kale
  • 1/2 cup pine nuts
  • 4-6 cloves of garlic, minced
  • 1 tsp coarse sea salt
  • 1/2 cup good-quality olive oil
  • 1/3 cup vegan parm
  • 2 tsp fresh lemon juice

Instructions

  1. Combine all of the ingredients in a food processor and blend for no more than 45 seconds.
  2. To serve: mix a generous amount of the pesto with angel hair pasta, or add to a tomato-based sauce, enjoy on crackers or spread on a bagel.

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12 Comments

  1. Actually I have never tried kale, but your pesto looks so convincing that I will try it for sure 🙂

    Reply

  3. Thanks Juanita! Although there is nothing that can replace the taste of basil, this is a great economical way to add some body to pesto!

    Reply

  4. I wouldn't have thought of using kale in a pesto…baby spinach maybe, but not kale. I simply must try this…I can eat my own body weight in pesto, I think 🙂

    Reply

  5. Thanks Elisabeth. I used raw kale for this and the texture was amazing. I like your use of walnuts—I'll have to give that a try next time I make pesto!

    Reply

  7. WOW, great picture! I make kale pesto as well, I use walnuts for mine. Do you use raw kale or precooked softer kale?

    Reply

  11. That looks great! I never thought of adding kale to my usual basil pesto. I have about five pounds of blue kale in my garden right now that needs using… I see pesto in my future. 🙂

    Reply