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Tuscan Kale Pesto Recipe

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Tuscan Kale Pesto is a rich, vibrant pesto made with hearty Lacinato kale, garlic, nuts, Parmesan, and lemon juice, offering a more robust and earthy twist on the classic basil version. It’s perfect for pasta, toast, or grilled vegetables.

  • Author: Ella
  • Prep Time: 10 minutes
  • Cook Time: 0 minutes
  • Total Time: 10 minutes
  • Yield: 1 cup (about 4 servings)
  • Category: Sauce
  • Method: Blending
  • Cuisine: Italian-Inspired
  • Diet: Vegetarian

Ingredients

  • 1 bunch Tuscan kale (Lacinato/dinosaur kale), stems removed
  • 2 cloves garlic
  • 1/2 cup grated Parmesan cheese
  • 1/3 cup walnuts, pine nuts, or almonds
  • 2 tbsp lemon juice
  • 1/2 cup olive oil
  • Salt, to taste
  • Black pepper, to taste
  • 1–2 tbsp water (optional, to adjust consistency)

Instructions

  1. Bring a pot of water to a boil and blanch the kale for 30 seconds.
  2. Transfer kale to an ice bath to stop cooking, then drain and squeeze out excess water.
  3. Add kale, garlic, Parmesan, nuts, and lemon juice to a food processor and pulse to break down.
  4. While blending, slowly drizzle in olive oil until the mixture becomes smooth and creamy.
  5. Season with salt and black pepper to taste. Add water to thin if needed.
  6. Use immediately or store in a jar with a thin layer of olive oil on top to preserve.

Notes

  • Use sunflower seeds or pecans as nut alternatives.
  • For a vegan version, replace Parmesan with nutritional yeast or omit it.
  • Add red pepper flakes for a spicy kick.
  • Mix in basil or parsley for added brightness.
  • Store in the fridge for 5 days or freeze in ice cube trays for longer storage.

Nutrition

Find it online: https://elladishes.com/tuscan-kale-pesto-recipe/