Go Back
+ servings
A small bowl full of fresh Kale Pesto.
5 from 1 vote

Kale Pesto

You can use this pesto on anything! Sandwiches, pasta, or eat it plain. It's THAT good!
Prep Time: 5 mins
Total Time: 5 mins
Servings: 1 cup


  • 3 cups kale - stems removed, packed
  • 1/2 teaspoon salt
  • 2 garlic cloves
  • 1 tablespoon lemon juice
  • 1/4 cup pistachios - see notes
  • 1/2 cup olive oil
  • 1/4 cup freshly grated parmesan cheese
  • pinch crushed red pepper flakes - optional. Add more for added heat


  • Add the kale, salt, garlic, lemon juice, pistachios and olive oil to the bowl of a food processor. Process until smooth. 
  • Serve with pasta, on sandwiches, on pizza. 


If pistachios are salted, reduce salt to 1/4 teaspoon.
If you don’t have pistachios you can substitute a different kind of nut such as walnuts, cashews, or almonds.
For a more pungent flavor use Romano cheese rather than parmesan.
If you don’t have red pepper flakes you can add jalapeño to the pesto for heat. Remove the jalapeño seeds for mild/medium, and keep the seeds for medium/hot.


Calories: 1336kcal (67%), Carbohydrates: 30g (10%), Protein: 24g (48%), Fat: 130g (200%), Saturated Fat: 21g (105%), Cholesterol: 17mg (6%), Sodium: 1643mg (68%), Potassium: 1302mg (37%), Fiber: 3g (12%), Sugar: 3g (3%), Vitamin A: 20403IU (408%), Vitamin C: 251mg (304%), Calcium: 641mg (64%), Iron: 5mg (28%)