This vegan kale pesto recipe comes together with curly kale, walnuts, lemon juice, and olive oil. It takes less than 10 minutes to make and is delicious served on pizza, pasta, bruschetta, and more.
Kale pesto is a tasty twist on the traditional version, which includes fresh basil leaves blended together with pine nuts, extra virgin olive oil, garlic, fresh lemon juice, salt, and pepper.
You can't beat this rustic pesto without parmesan! It has a nutty flavor and thick, creamy texture.
Why you'll love this recipe
- Easy to make: Just blend everything together in your food processor and enjoy.
- Speedy: It takes less than 10 minutes from start to finish.
- Allergy friendly: It's vegan, dairy free, gluten free, soy free, and can easily be made nut free.
Try my dairy free basil pesto or pesto with almonds next!
Equipment
Buy Hamilton Beach Food Processor
This small kitchen appliance is one of my most-used and well-loved! A food processor is great for making homemade treats like dips, dressings, and more.
Ingredients
Here's what you'll need to make the homemade kale pesto! Plus my recommended substitutions.
- Kale: You can use any type of kale or dark, leafy green. I most often use curly kale.
- Walnuts: I suggest walnuts for their mild, earthy taste. Cashews or almonds can be substituted, if needed. For a nut-free alternative, use sunflower seeds or pumpkin seeds.
- Olive oil: I prefer using olive oil when making pesto, but avocado oil is a great substitution.
- Garlic: Toss in a clove or two for added flavor.
- Lemon juice: Fresh is best! The acidity in the lemon juice will balance out the natural bitterness in the kale.
- Nutritional yeast: This is an optional ingredient that adds a slightly cheesy flavor. It's an excellent plant based alternative to parmesan cheese.
- Salt and pepper: Just a pinch of each to enhance the flavors.
How to make pesto with kale
The full directions for the best kale pesto recipe are in the printable recipe card below.
- Chop the kale and pulse in the food processor.
- Add remaining ingredients and blend until smooth.
- Taste and adjust seasoning, if needed.
- Serve immediately or store in the fridge so flavors can really develop.
Variations
Pesto is one of my favorite sauces because how versatile it is!
- Need a nut free pesto recipe? This spring pea and sunflower seed pesto is for you.
- No pine nuts? You'll love this homemade pesto recipe with baby spinach.
- Swap out the walnuts in this ultra creamy macadamia nut pesto.
- Try Sicilian-inspired pistachio pesto sauce!
- Mix up traditional basil pesto with cilantro pesto.
- This hidden veggie broccoli pesto is vibrant, with tons of added nutritional benefits.
- Add an extra hearty, leafy green into the mix with kale arugula pesto.
How to use kale pesto
There are so many things you can do with pesto!
- Make pesto pasta using your favorite noodles.
- Try my pesto gnocchi!
- Pair it with crusty bread for a delicious dip.
- Make tomato and pesto bruschetta for an incredible appetizer.
Frequently asked questions
Kale pesto has a nutty, rich flavor. It's not as bright and aromatic as basil pesto, but it's just as tasty.
Kale is naturally bitter but the lemon juice helps balance the flavors out. If your kale pesto is too bitter, stir in a little extra lemon juice.
Leftover kale pesto should be stored in an airtight container in the refrigerator for up to 1 week or in the freezer for up to 3 months.
Yes, place pesto in a freezer-safe container or in an ice cube tray for smaller servings.
Related recipes
Try these dairy free dip recipes next:
- Vegan Tzatziki
- Caramelized Onion Hummus
- Copycat Trader Joe's Everything But The Bagel Yogurt Dip
- Avocado Lime Crema
- Dairy Free Ricotta
Kale Pesto Recipe
Equipment
Ingredients
- 3 cups chopped kale
- ½ cup walnuts
- ½ cup olive oil
- 2-4 tablespoon nutritional yeast optional
- 2 tablespoon lemon juice
- 2 cloves garlic
- ½ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Wash, destem, and chop the kale. Add the chopped kale to a food processor and pulse until the kale has broken down.
- Add the walnuts, olive oil, nutritional yeast, lemon juice, garlic, salt, and pepper. Blend until smooth or desired consistency is reached, scraping down the sides of the food processor as needed. If your pesto is too thick, add more olive oil to thin out.
Notes
Nutrition
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