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Kale Pesto Recipe

A lemony Kale pesto recipe, great for pasta, crostini or appetizer
Prep Time5 mins
Cook Time5 mins
Total Time10 mins
Course: Appetizer
Cuisine: Italian
Servings: 8
Author: Angela Roberts


  • 8 cups kale ribs removed, chopped
  • 2/3 cups olive oil
  • 1 clove garlic
  • 1/4 cup toasted pine nuts or walnuts
  • lemon sea salt or regular sea salt
  • 1/2 teaspoon crushed red pepper
  • 1/3 cup pecorino cheese


  • Put kale, olive oil, garlic, pine nuts in food process.
  • Process until kale becomes the right consistency. Add more olive oil if you need to.
  • By hand, add in cheese, salt, pepper, cracked red pepper.
  • Kale can be bitter. Add in a little bit of pasta water if the pesto seems dry, a tablespoon at a time.
  • The crushed red pepper helps to offset the bitterness.
  • Once you toss the pesto with the pasta, it will balances out in flavor.


Serve with your favorite pasta.