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 loaves, a salad dressing, or tossed with brown rice pasta and tomatoes.
There are many variations of Italian pesto sauce, made with either European pine nuts or walnuts "pounded" together with basil and other ingredients. We make this kale basil pesto with pine nuts, although walnuts can be substituted. It is so delicious as a spread or tossed with brown rice pasta like in my cilantro pesto pasta.
Quick Look
- 🕒 Prep Time: 5 minutes
- 🌡️ Cook Time: none
- ⏳ Total Time: 5 minutes
- 🍽️ Serving: 4 to 6
- ⚡ Calories: 343kcal per serving
- 🥣 Ingredients: 9 (Tuscan kale, basil, olive oil, Himalayan salt, black pepper, lemon juice, pine nuts, Parmesan, garlic)
- 🌶️ Flavor Profile: Bright, herby basil with earthy kale, nutty pine nuts and salty Parmesan
- ✋ Difficulty: Rinse, pat dry, blend. No cooking
Quick Answer
Rinse 2 cups of chopped Tuscan kale and 1 cup of packed sweet basil leaves and pat them dry. Add them to a food processor or blender with ½ cup olive oil, ½ teaspoon Himalayan salt, ¼ teaspoon freshly ground black pepper, 1 teaspoon fresh lemon juice, ¼ cup pine nuts, ¼ cup grated Parmesan cheese and 2 minced garlic cloves. Blend until smooth. Store it in an airtight container in the refrigerator for up to 5 days. It takes about 5 minutes and serves 4 to 6.
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We had a bunch of kale and basil that needed to be eaten, so I blended the two leafy greens into kale basil pesto! Homemade kale pesto takes as little as 5 minutes to rinse, blend and enjoy, and it contains no preservatives.
Why This Kale Basil Pesto Works
Click to see why it works
- Two greens, one sauce. Basil brings the classic pesto flavor, and kale adds body and nutrients.
- Kale is nutrient dense. It is packed with vitamins and minerals, low in fat and only 33 calories per cup (see all the benefits of kale).
- Lemon keeps it bright. A teaspoon of fresh lemon juice lifts the flavor.
- Pine nuts or walnuts. Pine nuts are traditional, and walnuts can be substituted.
- Dry greens blend better. Rinse the kale and basil, but pat them dry right away instead of soaking them.
- No cooking. Everything goes into the food processor raw, so it is ready in 5 minutes.
Why You'll Love This Kale Pesto
- Ready in 5 minutes with no cooking.
- No preservatives, unlike jarred pesto.
- Turns any bland dish fabulous, from pasta to roasted vegetables.
- Great over meats or vegetables, like in my roasted almond pesto cauliflower.
- Uses up extra greens before they go bad.
Key Ingredients
- Tuscan kale - fresh leaves, chopped.
- Italian sweet basil - "the king of herbs," packed.
- Extra virgin olive oil - the base of the sauce.
- Himalayan salt and freshly ground black pepper - to season.
- Fresh lemon juice - for brightness.
- Pine nuts - or walnuts.
- Parmesan cheese - grated Parmigiano-Reggiano.
- Garlic cloves - minced.
See recipe card for quantities.
How to Wash Kale and Basil for Pesto
Rinse both the kale and basil with water to wash away any bugs and dirt before using. But do not soak them in water, or it dilutes their nutrients. Instead, pat them dry right away and discard any yellow or brown leaves and stems.
Pesto is a sauce or condiment made of basil combined with other ingredients such as garlic, oil, lemon, nuts, cheese, salt and pepper, all "pounded" together. Basil is just one of the ingredients.
How to Make Kale Basil Pesto
1Rinse and dry. Rinse the kale and basil, pat them dry, and discard any yellow or brown leaves and stems.
2Blend. Add all the ingredients to a food processor or blender and blend until smooth.
3Store. Store in an airtight container in the refrigerator for up to 5 days. After that it starts to turn brownish, which means it is going bad.
As always, be sure to check out the full recipe details in the recipe card below.
Expert Tips
- Never soak the greens. Rinse and pat dry so you don't dilute their nutrients.
- Swap in walnuts if you are out of pine nuts.
- Best served fresh, and good for up to 5 days in the fridge.
- Brown means it is done. If it starts to turn brownish, it is going bad.
- Use it everywhere: on toast, as a salad dressing, on pizza, or dolloped into soup.
Ways to Use Kale Basil Pesto
- One-Pot Lemony Basil Pesto Pasta - use it as the sauce.
- Avocado Crust Pesto Pizza - in place of the green pea pesto.
- Tomato Basil Soup - spread it on toasted baguette to serve alongside.
- Roasted Cauliflower Red Pepper Pesto Soup - add a dollop for a flavor boost.
More homemade condiments: Cilantro Basil Pesto, Gluten-Free BBQ Sauce, Homemade Cranberry Sauce, Chimichurri Sauce, 5-Minute Enchilada Sauce, Avocado Fish Taco Sauce and Easy Marinara Sauce.
A few years ago, I was sitting on the sofa with my husband and asked him, "What is the purpose of my blog? Why am I doing this, and does it take time away from my family?" His immediate response: "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 words, along with your emails, comments and connections, are what keep this blog going. A BIG thank you, friends!
Kale Basil Pesto FAQs
Yes. Rinse both with water to wash away bugs and dirt, but don't soak them, or it dilutes their nutrients. Pat them dry right away and discard any yellow or brown leaves and stems.
No. Pesto is a sauce made by combining basil with garlic, oil, lemon, nuts, cheese, salt and pepper. Basil is one of the ingredients.
You can, but it is best served with pasta, as a spread on pizza or toast, or dolloped into soups.
Up to 5 days in an airtight container in the refrigerator. After that it starts to turn brownish, which means it is going bad.
Yes. Pine nuts are traditional, but walnuts can be substituted.
Toss it with brown rice pasta and tomatoes, spread it on bread, use it as a salad dressing, or spoon it over meats and roasted vegetables.
More Pesto and Sauce Recipes
Keep the sauces coming with Cilantro Basil Pesto, Lemony Basil Pesto Pasta, Cilantro Basil Pesto Pasta and Chimichurri Sauce. If you make this kale and basil pesto sauce recipe from Delightful Mom Food I would love to see your creations and share it! Follow along with me on Instagram, Pinterest, Facebook, YouTube and Twitter for a feature and more recipe inspiration! And don't forget to leave a comment below!
Kale and Basil Pesto Recipe
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Equipment
Ingredients
- 2 cups Tuscan kale leaves chopped
- 1 cup Italian sweet basil leaves packed
- ½ cup olive oil
- ½ teaspoon Himalayan salt
- ¼ teaspoon freshly ground black pepper
- 1 teaspoon fresh lemon juice
- ¼ cup pine nuts
- ¼ cup grated Parmesan cheese
- 2 garlic cloves minced
Instructions
- 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.
Notes
- 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 1 cup.
Cathy Lawdanski says
I love fresh pesto - so refreshing. The addition of kale adds a real depth of flavor. Beautiful photos. Thanks for sharing on #overthemoon
Danielle @ Delightful Mom Food says
Thank you Cathy!