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

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

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Ingredients

  • 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

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

Pesto Tart Recipe with Potato

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