If basil pesto is the classic, this is the smart upgrade. Kale brings depth, walnuts add richness, and the whole thing blends into something bold, bright, and wildly useful. It’s sturdy enough for pasta, strong enough for sandwiches, and the kind of sauce you’ll start keeping on standby. Let’s make it.
This is something I keep in the fridge at all times. I literally eat it on everything! It’s great on steak, chicken, fish, pasta, and even toast. I even like to spread it over an avocado or eat it next to my eggs.
Bonus Savvy Tip
For freezer-ready pesto, spoon it into small containers and drizzle a thin layer of olive oil on top before sealing. It protects the color and keeps it tasting fresh when thawed!
Bring a small pot of salted water to a boil. Blanch the kale for 45 seconds, then transfer immediately to ice water. Drain and squeeze very dry. This softens bitterness and keeps the color vibrant.
In a food processor set on pulse, combine kale, basil, parsley, walnuts, Parmesan, garlic, lemon zest, lemon juice, salt, and pepper. Pulse until finely chopped.
With the motor running, slowly stream in olive oil until smooth but still slightly textured.
Taste and adjust. If it feels bold (hello, 4 cloves), add another squeeze of lemon or a spoonful of olive oil to balance.
M. Larrazabal on
I have to try this. It looks delicious.
Britta Bopp on
I love your pesto recipe!!! Thank you for this nutritious idea!