Easy Kale Pesto


A twist on the traditional, kale pesto never loses its vivid green color and can be prepared year-round. Use a robustly flavored extra-virgin olive oil for maximum flavor. Spoon pesto into glass jars or plastic containers, cover, and refrigerate for up to 1 week.

Prep Time:
15 mins
Total Time:
15 mins
3 cups


  • 1 cup extra-virgin olive oil

  • 3 cloves garlic, peeled

  • 12 cups firmly packed chopped kale leaves

  • 1 cup pine nuts

  • 1 cup grated Parmesan cheese

  • salt to taste


  1. Pour olive oil into the bowl of a food processor and add garlic; pulse until garlic is chopped, about 10 seconds. Add kale to olive oil mixture, working in batches if needed; pulse until evenly blended, about 20 seconds. Scrape down sides of bowl.

  2. Stir pine nuts and Parmesan cheese into kale mixture and pulse until pesto is smooth; season with salt.

Cook's Note:

If desired, squeeze 1 teaspoon lemon juice into the kale mixture.

Adjust the amount of garlic to suit personal preference.

Nutrition Facts (per serving)

296 Calories
27g Fat
9g Carbs
8g Protein
Nutrition Facts
Servings Per Recipe 12
Calories 296
% Daily Value *
Total Fat 27g 34%
Saturated Fat 5g 24%
Cholesterol 6mg 2%
Sodium 144mg 6%
Total Carbohydrate 9g 3%
Dietary Fiber 2g 7%
Total Sugars 0g
Protein 8g
Vitamin C 81mg 404%
Calcium 169mg 13%
Iron 2mg 13%
Potassium 379mg 8%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.