Raw Kale Pesto
A vibrant, nutrient-packed pesto that swaps some of the basil for raw kale. Great on pasta, toast, or as a dip.
For 6 servings
Prepare the kale: Wash the kale leaves thoroughly and dry them completely using a salad spinner or paper towels. Remove any tough stems and roughly chop the leaves.
Combine dry ingredients: In the bowl of a food processor, add the walnuts (or pine nuts), peeled garlic cloves, sea salt, and black pepper. Pulse several times until the nuts and garlic are finely chopped.
Add kale, cheese, and lemon: Add the chopped kale, grated Parmesan cheese, and fresh lemon juice to the food processor. Pulse again, scraping down the sides as needed, until the kale is finely minced and well combined with the other ingredients.
Emulsify with olive oil: With the food processor running on low, slowly drizzle in the extra virgin olive oil through the feed tube until the pesto reaches your desired consistency. It should be smooth but still have some texture.
Taste and adjust: Stop the food processor and taste the pesto. Adjust seasonings as needed, adding more salt, pepper, or lemon juice to your preference.
Serve immediately or store: Transfer the raw kale pesto to a clean jar or airtight container. If storing, pour a thin layer of olive oil over the surface of the pesto to prevent oxidation and keep its vibrant green color.
Enjoy: Use the pesto on pasta, spread it on toast, mix it into scrambled eggs, or use it as a dip for vegetables.
What to keep in mind.
4 tips from the recipe — small details that make a real difference to the final dish.
- 1Ensure your kale is thoroughly dry before blending; excess water can make the pesto watery and reduce its shelf life.
- 2For a deeper, nuttier flavor, lightly toast the walnuts or pine nuts in a dry pan over medium heat for 3-5 minutes before adding them to the food processor.
- 3Adjust the consistency to your liking: For a thinner pesto, add a little more olive oil or a tablespoon of water. For a thicker pesto, use slightly less oil.
- 4To store, press a piece of plastic wrap directly onto the surface of the pesto before sealing the container, or pour a thin layer of olive oil on top to create a barrier against air, which helps prevent browning.
Adapt it for your goals.
Vegan Option
Replace the Parmesan cheese with 2-3 tablespoons of nutritional yeast for a cheesy, umami flavor without dairy.
Nut Free VersionNut-Free Version
Substitute the walnuts with an equal amount of toasted sunflower seeds or pumpkin seeds for a delicious nut-free alternative.
Herb BoostHerb Boost
Add 1/4 cup of fresh basil or parsley leaves along with the kale for an extra layer of herbaceous flavor.
Why this is on our healthy list.
Nutrient-Dense
Kale is a powerhouse of vitamins K, A, and C, along with various minerals, contributing to overall health and immunity.
Heart-Healthy Fats
Extra virgin olive oil and walnuts provide monounsaturated and polyunsaturated fats, which are beneficial for cardiovascular health.
Antioxidant Rich
Both kale and garlic are packed with antioxidants that help combat oxidative stress and reduce inflammation in the body.
Frequently asked questions
Yes, you can use frozen kale. Make sure to thaw it completely and squeeze out as much excess water as possible before adding it to the food processor to prevent a watery pesto.
