If you're trying to eat more greens you must try this easy and completely delicious Easy Kale Pesto recipe. Ready in under 10 minutes, I promise it will bring even reluctant family members over to the green side! It's vegetarian and gluten free too!
All you need to do to whip up a big batch of this moreish pine nut kale pesto is first blanch the leaves in boiling water, drain and then add them to a blender with the other ingredients.
It really is that simple and you will have enough leftovers for other meals too.
Why You Should Try Kale Pesto
- This is a great Kale ‘gateway’ recipe for anyone who thinks they don’t like kale! The leaves are cooked first so are therefore much easier to digest than raw kale.
- If you happen to have any leftovers it’s also great spooned over winter soups and/or hunks of bread
- Blender kale pesto freezes like a dream so is great for meal prep.
- My kids were too busy eating to even inquire what was in this dish!
Since they love regular pesto so much it didn't even occur to them to ask what they were eating. And I definitely wouldn't have got the same reaction if I'd placed a pile of kale in front of them!)
Is Kale Pesto Bitter?
No! And that is part of the beauty of this recipe. And one of the reasons I think kids will happily eat blender Kale Pesto even when they won't usually eat kale.
In this recipe I blanch the kale in boiling water first (blanching means to submerge the vegetable in liquid). This helps to make sure to remove the bitterness from older kale leaves.
Tips for Making the Best Kale & Basil Pesto
- Don't skip the step where you submerge the leaves in boiling water. Not only does it help to take away any bitterness - it helps to ensure a smoother, nicer texture for the pesto.
- Keep a close eye on the pesto as you're blending it to get the consistency you like.
How to Serve Pesto
Simply stir through cooked pasta for a delicious and healthy meal!
How Else Can I use Pesto Besides on Pasta?
It is delicious simply stirred through pasta but that isn't the only use for pesto.
It's also great with zoodles/courgetti if you're gluten free. Additionally Pesto is actually delicious as a sauce served with roast chicken or on salads. It can also be spread on to sandwiches or spooned into soups.
What is the Best Way to Store Leftover Pesto?
Store pesto in an airtight container in the fridge. It will keep for about a week.
Can You Freeze Easy Kale Pesto?
Pesto will keen in an airtight container in the fridge for up to 6 months. Defrost thoroughly before using.
Another good tip is to store it in an ice tray with a lid. That way you have lots of individual portions and don't have to defrost it all at once.
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What Do You Think?!
Scroll to the comments section and let me know what you think about the recipe. Did you try it? Did you adapt it? Did you love it?
More Easy Recipe Ideas
Easy Kale Pesto
- 1 bunch Tuscan Kale - stemmed and chopped
- ⅓ cup Olive Oil
- 1 clove Garlic - peeled
- ⅓ cup Pine Nuts
- 2 tbsp Lemon Juice
- ⅓ cup Grated Parmesan or Vegetarian Alternative
- Sea Salt - to taste
- Blanch the kale quickly in salted boiling hot water until just wilted, around 30 seconds (it’s worth doing this as I think it makes for a nicer pesto texture)
- Drain and save ½ a cup of cooking water in case you need to thin down the pesto.
- Place the kale in a food processor or blender.
- Add the olive oil, garlic, pine nuts, lemon juice, cheese and a generous pinch of sea salt.
- Pulse several times until you have the smoothness or coarser consistency you prefer. You can add a tablespoon or two of cooking water to loosen it up if needed.
- Taste and season again if necessary.
- Serve with pasta or veggie noodles