Tuscan Kale Pesto Recipe

Tuscan Kale Pesto is a bold, vibrant take on the classic pesto, using hearty kale instead of basil for a deep green color and a more robust, earthy flavor. It’s creamy, garlicky, and packed with Parmesan and nuts—perfect for tossing with pasta, spreading on toast, or spooning over grilled vegetables.

Why You’ll Love This Recipe

I love this kale pesto because it’s just as flavorful as traditional basil pesto, but it lasts longer and has a richer, more savory bite. It’s also a great way for me to use up kale when I have a bunch in the fridge. I can whip it up in minutes and store it for days—it’s a quick win for easy, healthy meals. Plus, it’s packed with nutrients and works with everything from pasta to roasted potatoes.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Tuscan kale (also called Lacinato or dinosaur kale), stems removed

• Garlic cloves

• Parmesan cheese, grated

• Walnuts, pine nuts, or almonds

• Lemon juice

• Olive oil

• Salt

• Black pepper

• Water (optional, to adjust consistency)

directions

1. I start by blanching the kale in boiling water for about 30 seconds, then I transfer it immediately to an ice bath to stop the cooking.

2. After squeezing out the excess water, I add the kale to a food processor along with garlic, Parmesan, nuts, and lemon juice.

3. I pulse until everything is broken down, then I slowly drizzle in the olive oil while blending until the mixture becomes smooth and creamy.

4. I season it with salt and pepper to taste and add a splash of water if I want it thinner.

5. I use it right away or transfer it to a jar, topping it with a little olive oil to help preserve it.

Servings and timing

This recipe makes about 1 cup of pesto, enough to toss with pasta for 4 servings. It takes about 10 minutes from start to finish, including prep and blending.

Variations

I sometimes swap out the walnuts for sunflower seeds or pecans, depending on what I have. For a vegan version, I skip the Parmesan or use nutritional yeast instead. If I want a spicier edge, I throw in a pinch of red pepper flakes. I’ve also blended in a handful of fresh basil or parsley when I want a brighter flavor.

storage/reheating

I store the pesto in an airtight jar in the fridge for up to 5 days. Before sealing it, I add a thin layer of olive oil on top to keep it from browning. It also freezes well—I spoon it into ice cube trays, freeze, and transfer the cubes to a zip-top bag. To use, I let it thaw at room temperature or warm it gently, but I never boil it to preserve the flavor.

FAQs

Can I use curly kale instead of Tuscan kale?

Yes, but I prefer Tuscan kale for its milder, less bitter flavor and softer texture.

Do I have to blanch the kale?

Blanching helps mellow the bitterness and gives the pesto a smoother texture, but I’ve skipped it before when in a rush, and it still tasted great.

What can I use this pesto for?

I toss it with pasta, spread it on toast, swirl it into soups, or use it as a sauce for grilled meats and veggies.

Can I make this without cheese?

Yes, I just leave out the Parmesan or use nutritional yeast for a dairy-free version.

Is this pesto healthy?

Absolutely. It’s full of antioxidants, fiber, and healthy fats from olive oil and nuts—great for a nutrient-rich addition to meals.

Conclusion

Tuscan Kale Pesto is a simple, wholesome recipe that’s loaded with flavor and easy to adapt. I always feel good making a batch and knowing I’ve got something delicious and versatile ready in the fridge. Whether I’m dressing pasta or livening up a sandwich, this pesto never lets me down.

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