Kale pesto

Kale pesto

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About this recipe: This recipe is a wonderful way to enjoy fresh kale! Stir it through freshly cooked pasta or just spoon on top of warm toasted bread for a delicious starter! You can substitute walnuts for the pine nuts. If you prefer it not to be spicy, you can definitely use plain olive oil instead of the chilli-infused olive oil.

The Gruntled Gourmand

Serves: 10 

  • 1 bunch kale, stems removed
  • 40g grated Parmesan cheese
  • 45g pine nuts
  • 60ml chilli-infused extra-virgin olive oil
  • 3 cloves garlic, minced
  • 2 tablespoons fresh lemon juice
  • 2 pinches freshly ground black pepper
  • 1 pinch coarse sea salt

Prep:10min  ›  Ready in:10min 

  1. Blend kale, grated cheese, pine nuts, olive oil, garlic, lemon juice, black pepper and salt together in a food processor until mixture has a pesto consistency, about 30 to 60 seconds.


For even more flavour, try toasting your pine nuts. Allow them to cool down before using.

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