A grey background with a blue board, topped with a jar of green pesto sauce

Kale pesto

Name: Kale pesto
Yield: Serves 2
Cuisine: Italian
Ingredients: 75g kale chopped, tough stalks discarded; ½ a clove garlic chopped; 50g parmesan (or vegetarian alternative) finely grated; 3 tbsp extra-virgin olive oil juiced; 50g pine nuts toasted; 1 lemon zested and juiced

Adam Bush

Published: September 7, 2021 at 1:38 PM

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Serves 2

Easy

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We've swapped basil for kale to make this vibrant and versatile Italian sauce – toss through spaghetti, add to pastry tarts or stir through baked gnocchi

Vegetarian

Skip to ingredients

Alternatives

Complete the dish

Make your own kale pesto, then check out our recipes for kale pesto sauce, classic pesto and vegan pesto. For another herby condiment, try our zingy salsa verde.

Check out our pasta sauce recipes for the ultimate cheese sauce, white sauce, tomato passata and bolognese sauce.

Ingredients

75g kale

chopped, tough stalks discarded
½ a clove garlic

chopped
50g parmesan (or vegetarian alternative)

finely grated
3 tbsp extra-virgin olive oil

juiced
50g pine nuts

toasted
1 lemon

zested and juiced

Method

step 1

Put the kale into a food processor and pulse until finely chopped, then add the garlic, parmesan, oil, pine nuts and lemon zest and juice, and whizz until smooth. Add a splash of water to achieve a dressing-like consistency, and season.

Check out our pesto recipes for ways to use your homemade sauce

Authors

Adam Bush Chef Portrait

Adam BushDeputy food editor

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