A delicious recipe for kale pesto, with both a vegan and vegetarian option. Perfect for use with pasta, in lasagne or as part of a salad.
Kale pesto has probably had more than its fair share of web space lately - perhaps most famously on Jack Monroe's blog. Because of this I hesitated to even make it in the first place, let alone blog about it.
But when I did make it (half a bag of kale and some walnuts were pretty much all we had in the house) I was amazed at how good it was. I was even more amazed at how much the kids enjoyed it too.
Little R was less keen as she's going through a 'no sauce' phase at the moment. Her brother, however, gobbled up a whole portion of pasta with this homemade pesto. I stuck the rest of the jar in a lasagne the next day.
Vegan kale pesto?
Since I originally posted this recipe back in 2014 I've experimented further with kale pesto and now make a vegan version.
You can find both the original and the vegan recipe in the card below.
I use nutritional yeast to give my vegan kale pesto a slightly cheesy taste.
Can this be nut free?
Yes. Simply replace the walnuts with sunflower or pumpkin seeds.
I often make my pesto with seeds. This means that I can send it into school in my children's lunchboxes as our school is nut free due to allergies.
How to store pesto
If not serving immediately transfer to an airtight container and store in the fridge for up to a week. The garlic taste can get stronger if stored for a long time so I recommend eating it as soon as possible.
It's also possible to freeze homemade pesto.
Transfer to a freezer bag or box and label before freezing.
Ways to use kale pesto
Homemade pesto is delicious in many recipes. Here are some to try:
- mixed through pasta
- on cheese on toast
- puff pastry cheese twists
- pesto palmiers
- with pasta, potatoes and green beans
If you like this you might also like my sun-dried tomato pesto pasta recipe.
Pin this kale pesto recipe for later
How to make kale pesto
You will need a food processor, blender or hand held blender to make this kale pesto.
If you have made this recipe I would love it if you’d leave a comment and rating below. Thank you!
Kale pesto
Ingredients
For the vegetarian version
- 80 g walnuts or pine nuts, pumpkin or sunflower seeds
- 80 g grated parmesan
- 3 garlic cloves
- 75 ml olive oil
- 80 g kale
- juice of 1 lemon
- sea salt to taste, optional
For the vegan version
- 80 g kale
- 80 g walnuts or pine nuts, pumpkin or sunflower seeds
- 3 cloves of garlic
- 75 ml olive oil
- Juice of one lemon
- 1 tsp nutritional yeast optional
- sea salt to taste, optional
Instructions
- Heat up a frying pan (no need to add oil) and lightly toast your walnuts or seeds until they start to smell aromatic.
- Cut the tough stems out of each kale leaf.
- Shred them and wash well. Pat dry with kitchen towel.
- Put all the ingredients in a food processor or blender and whizz up to a thick paste. Stop to scrape the sides down and then process again.
- Add salt to taste if desired.
- Serve with pasta, or keep in the fridge for up to a week in an airtight container.
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If you like this you might like this vegan rocket pesto with tagliatelle recipe (on my vegan food blog Cook Veggielicious)
Vinny Grette
I've been trying out lots of walnut recipes recently - love most of them - and sooooooo good for you!
Sneaky Veg
Totally agree. My kids aren't keen when they're whole or chopped but this is the perfect way to get them to eat them!
Vinny Grette
That looks easy and tasty! I'll try it too 🙂
Sneaky Veg
It is really tasty! Would love to hear how you get on.
Sneaky Veg
It is so good! Let me know what you think x
Dimple@shivaaydelights
I will definitely be trying this! 🙂