Kale Pesto Recipe
Prep time
Cook time
Total time
A lemony Kale pesto recipe, great for pasta, crostini or appetizer
Recipe type: Appetizer
Cuisine: Italian
Serves: 8
  • 8 cups kale, ribs removed, chopped
  • ⅔ cups olive oil
  • 1 clove garlic
  • ¼ cup toasted pine nuts (or walnuts)
  • lemon sea salt (or regular sea salt)
  • ½ teaspoon crushed red pepper
  • ⅓ cup pecorino cheese
  1. Put kale, olive oil, garlic, pine nuts in food process.
  2. Process until kale becomes the right consistency. Add more olive oil if you need to.
  3. By hand, add in cheese, salt, pepper, cracked red pepper.
  4. Kale can be bitter. Add in a little bit of pasta water if the pesto seems dry, a tablespoon at a time.
  5. The crushed red pepper helps to offset the bitterness.
  6. Once you toss the pesto with the pasta, it will balances out in flavor.
Serve with your favorite pasta.
Recipe by Spinach Tiger at https://spinachtiger.com/kale-pesto-recipe-national-kale-day/