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Kale Pesto Alfredo

Rated as 5 out of 5 Stars

"I have so much kale in my garden, and I can only do so much with it. This recipe just combines kale pesto with a homemade Alfredo, which was an experiment that turned out wonderfully. Put it on bread or pasta, or freeze it in cubes and use it to complement chicken, steak, or veggies."
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25 m servings 473
Original recipe yields 4 servings


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  1. Combine kale, Parmesan cheese, olive oil, pine nuts, garlic, salt, and pepper in a food processor; blend until pesto is combined.
  2. Place butter and chopped garlic in a saucepan over medium heat. Cook until garlic starts to brown, about 3 minutes. Add milk and Parmesan cheese; stir until incorporated and heated through, about 5 minutes.
  3. Remove saucepan from heat. Add pesto to the saucepan and stir until incorporated.


  • Cook's Notes:
  • You can substitute spinach for kale.
  • Substitute Romano cheese for the Parmesan if preferred.
  • Substitute margarine for the butter if desired.

Nutrition Facts

Per Serving: 473 calories; 39.3 17.9 16.6 50 492 Full nutrition

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I love this use of kale. Something different than the normal. I added extra salt at the end, since the cheese didn't add enough. It is a thicker recipe, so I might add more milk to loosen it up ...