Easy kale and basil pesto sauce made with kale, basil leaves, pine nuts, salt, garlic, Parmigiano-Reggiano (Parmesan cheese) and olive oil. Use this kale pesto as a spread for bread loafs, salad dressing or tossed with brown rice pasta and tomatoes.
There are many variations of Italian pesto sauce and it can be made with either European pine nuts or walnuts that are “pounded” together with basil and other ingredients. We make this kale and basil pesto with pine nuts, although walnuts can be substituted. This pesto is so delicious as a spread or tossed with brown rice pasta like in my cilantro pesto pasta.
Why this kale basil pesto recipe works
- Kale and basil pesto sauce is incredible nutritious. Kale is one of the most nutrient dense foods on the planet packed with vitamins, minerals, low in fat and consists of only 33 calories per cup (see all the benefits of kale) . We had a bunch of kale and basil that needed to be eaten so I blended the two leafy greens into kale basil pesto!
- It is an easy 5-minute sauce. Homemade kale pesto takes as little as 5 minutes to rinse, blend, and enjoy, plus it contains no preservatives.
- This kale pesto recipe makes any bland dish go to fabulous! Add this recipe to just about anything for a bonus delicious flavor. Kale and basil pesto sauce is also great to top over meats or roasted vegetables such as in this roasted almond pesto cauliflower.
What ingredients go into this pesto recipe
- Fresh kale leaves
- Fresh basil leaves “the king of herbs”
- Extra virgin olive oil
- Himalayan salt
- Freshly ground black pepper
- Juice of a fresh lemon
- Pine nuts or walnuts
- Parmesan cheese
- Garlic cloves
How to make this recipe
Rinse and wash the kale and basil first. Add the ingredients into a blender or food process and blend until smooth. Store in the refrigerator for up to 5 days, after that it starts to turn brownish which indicates it is going bad. This recipe is best served fresh and makes about ½ cup.
What does basil pesto go well with
Rinse both the kale and basil with water to wash way any bugs and dirt. Do not soak them in water or it dilutes its nutrients. Instead, pat them dry right away and discard any yellow or brown leaves and stems.
Pesto is is sauce/condiment made up of the combination of basil with other ingredients such as garlic, oil, lemon, nuts, cheese, salt, and pepper. The ingredients (basil being one of them) are “pounded” into pesto.
You can eat it right from the container, but it is best used served with pasta, as a spread on pizza, or dolloped into soups.
More homemade condiment recipes
- Gluten-Free BBQ Sauce
- Homemade Cranberry Sauce
- Chimichurri Sauce
- 5-Minute Enchilada Sauce
- Avocado Fish Taco Sauce
- Easy Marinara Sauce
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Kale and Basil Pesto Recipe
- Food Processor
- Add all ingredients to a food processor or blender and blend until smooth.
- Store in an airtight container in the refrigerator for up to 5 days.
- Rinse both the kale and basil with water to wash way any bugs and dirt before using. But do not soak them in water, or it dilutes its nutrients. Instead, pat them dry right away and discard any yellow or brown leaves and stems.
- Recipe makes about ½ cup.
A few years ago, I was sitting on the sofa with my husband and I asked him, “What is the purpose of my blog? Why am I doing this and does it take time away from my family? What is the end goal and how am I putting good into the world through it?” His immediate response- “We go over this all the time, babe. You are providing easy healthy recipes to help encourage others to eat healthy REAL foods. The end goal is taking care of yourself so you can take care of others around you.” So beautifully put sweetheart. Those little words along with your emails, comments and the online connections that are made through blogging are what help keep this blog going. A BIG thank you friends!
This pesto recipe was first published a couple of years ago and redone with better content.