Raw Kale Pesto
A vibrant, nutrient-packed twist on classic basil pesto. Raw kale leaves, toasted walnuts, garlic, and Parmesan are blitzed with olive oil into a creamy, earthy sauce. Toss it with hot pasta, spread it on crusty bread, or spoon it over grilled vegetables for an instant flavor boost.
For 4 servings
- prep
Prep the kale.
1.Wash the kale leaves thoroughly and pat completely dry.2.Remove the tough stems and roughly chop the leaves. - prep
Toast the walnuts.
1.Warm a dry skillet over medium heat (2 minutes).2.Add walnuts and toast until fragrant (2-3 min), shaking often.TIPWatch the walnuts closely — they burn fast and turn bitter. - mix
Blitz the base ingredients.
1.Pulse toasted walnuts and garlic in a food processor until roughly chopped (5-6 pulses).2.Add chopped kale and grated Parmesan. Pulse again to combine (8-10 pulses). - mix
Stream in the olive oil.
1.With the motor running, slowly drizzle in the olive oil.2.Scrape down the sides halfway through.3.Blend until a coarse, uniform paste forms. - mix
Season and finish.
1.Add lemon juice, salt, and black pepper.2.Pulse 3-4 times to incorporate. Taste and adjust seasoning.TIPFor a thinner consistency, stream in an extra tablespoon of olive oil or a splash of water. - serve
Serve immediately or store.
Transfer pesto to a clean jar. If storing, drizzle a thin layer of olive oil on top to prevent browning. Keeps in the fridge for up to 5 days.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Dry kale leaves thoroughly after washing to prevent a watery pesto.
- 2Toast the walnuts until just fragrant—over-toasting makes them bitter.
- 3Pulse, don't continuously blend, to preserve a rustic, textured pesto.
- 4Add lemon juice at the end to brighten the flavor and slow oxidation.
- 5Press a layer of plastic wrap directly onto the surface before refrigerating to prevent browning.
- 6If the pesto tastes flat, add a pinch more salt or a squeeze of lemon.
Adapt it for your goals.
Vegan
Replace Parmesan with 2 tablespoons of nutritional yeast for a dairy-free, umami-rich version that still delivers a cheesy, savory depth.
nut freeNut-free
Swap walnuts with 30g of toasted sunflower seeds or pumpkin seeds for a nut-free alternative that keeps the pesto creamy and toasty.
extra greenExtra-green
Add a handful of fresh basil leaves or a few spinach leaves to the food processor for a sweeter, herbaceous note that softens kale's assertive flavor.
Why this is on our healthy list.
Rich in Vitamin K
Kale is one of the best plant sources of vitamin K, which supports bone health and normal blood clotting.
High in Antioxidants
Kale and walnuts both contain powerful antioxidants that help protect cells from oxidative stress.
Heart-Healthy Fats
Walnuts and olive oil provide unsaturated fats linked to reduced inflammation and better heart health.
Good Source of Calcium
Kale offers a plant-based calcium boost, which is essential for strong teeth and bones.
Frequently asked questions
Yes, but you may need to scrape the sides more often and add a little extra olive oil to encourage the blades to catch the kale.
