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

Kale pesto

  • serves 2
  • Easy

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


Make your own kale pesto, then check out our recipes for classic pesto, tomato pasta sauce, béchamel sauce and more pasta sauce recipes.



  • kale 75g, chopped, tough stalks discarded
  • garlic ½ a clove, chopped
  • parmesan (or vegetarian alternative) 50g, finely grated
  • extra-virgin olive oil 3 tbsp, juiced
  • pine nuts 50g, toasted
  • lemon 1, zested and juiced


  • 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

Pesto Tart Recipe with Potato