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Sauce • Italian

Kale Basil Pesto Recipe

Get your greens on and enjoy this classic Italian sauce! Kale basil pesto takes just a few minutes to make in the food processor and can be used right away or stored for later. A little bit of lemon really makes this pesto pop!

4.8 from 152 votes
10 mins
Total Time
2
servings
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Kale Basil Pesto

How to Make the Best Kale Basil Pesto

This kale basil pesto is a vibrant, nutrient-dense twist on the classic Italian sauce. By blending fresh kale with fragrant basil, toasted pine nuts, and creamy parmesan, you get all the richness of traditional pesto with an extra boost of greens. The addition of lemon juice adds brightness that makes this sauce truly shine.

Making pesto at home couldn’t be easier—just a few pulses in the food processor and you have a versatile sauce ready to use. It comes together in about 10 minutes and can be enjoyed immediately over pasta, spread on crackers, stirred into soups, or drizzled over grilled vegetables. The beauty of homemade pesto is that you control the ingredients, so you can adjust the amount of garlic, lemon, or olive oil to suit your taste.

One of the best things about this recipe is how well it stores. Make a batch and freeze it in small portions for whenever you need it. Whether you’re a kale enthusiast or just looking to sneak more greens into your meals, this pesto is a delicious way to do it.

Kale Basil Pesto

Kale Basil Pesto

Get your greens on and enjoy this classic Italian sauce! Kale basil pesto takes just a few minutes to make in the food processor and can be used right away or stored for later. A little bit of lemon really makes this pesto pop!

4.8 from 152 votes
CourseSauce
CuisineItalian
Keywordeasy kale pesto, kale basil pesto, kale pesto, veggie pesto
Prep Time5 mins
Cook Time5 mins
Total Time10 mins
Servings2 servings
Calories2207kcal
AuthorAlex Raeburn
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Ingredients

Pesto

Instructions

Preparation

  1. Toast the pine nuts: Preheat the oven to 350°F. On a sheet tray, toast the pine nuts for 5 to 8 minutes until light brown and fragrant. Let cool slightly before using. (This step can be skipped, but adds lots of flavor.)
  2. Pulse the greens: In a food processor, pulse the kale leaves until roughly chopped into small pieces. Add the garlic and basil and repeat.
  3. Blend ingredients: Add the pine nuts and parmesan to the food processor. Run on low for 30 to 60 seconds until chopped and starting to combine with the greens. Keep the food processor running and through the food chute, add the salt and lemon juice. Process for about 15 seconds.
  4. Add oil: Once combined, very slowly stream in the olive oil with the food processor running. If needed, stop the food processor, scrape the sides and bottom, and run again until the pesto is smooth and combined into a sauce.

Storage

  1. Use the pesto right away or store in an airtight container for about 1 week in the refrigerator and 6 months in the freezer.

Notes

  • Toasting the pine nuts enhances the flavor of the pesto, so it's worth the extra step.
  • This pesto freezes beautifully, making it a great make-ahead option.
  • The lemon juice helps brighten the flavors and prevents the pesto from darkening as quickly.
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