Recipe

Kale Pesto

A bright, spoonable blender pesto with a raw or quick-blanched kale option, plus the built-in bitter-leaf fix for a smoother, greener sauce.

By Matt Campbell

•

4.8

A small bowl of bright green kale pesto with a spoon resting in it on a neutral kitchen counter, with a lemon and a wedge of Parmesan nearby

Jump to Recipe

Kale pesto is my go-to when I want that classic pesto vibe but my fridge is doing the thing where it is mostly greens and good intentions. It is punchy, a little earthy, and ridiculously useful. Toss it with pasta, smear it on a sandwich, spoon it over eggs, or use it as a quick sauce for roasted veggies.

Here is the key: kale can go bitter and a little green in the wrong way if you just chuck it in a blender and hope for the best. This recipe gives you two paths, raw or quick-blanched, and it bakes in the fix: lemon for brightness, enough salt, and just enough warm pasta water to keep everything creamy and spoonable without turning dull.

Kale leaves, a lemon, garlic cloves, Parmesan cheese, pine nuts, olive oil, and salt arranged on a clean cutting board on a home kitchen counter

Why It Works

Bright green color that lasts: Choose the quick-blanch option for the most vivid pesto, or go raw for a peppery bite.
Spoonable, not oily: A measured amount of olive oil plus a splash of hot water gives you a creamy sauce that clings to noodles.
Bitterness under control: A short massage or blanch, plus lemon and salt at the right moment, takes kale from sharp to smooth.
Blender-friendly: No food processor required. You will get a silky pesto in minutes.

Pairs Well With

Storage Tips

Refrigerate: Store kale pesto in an airtight container for up to 5 days. For best color, press plastic wrap directly onto the surface or pour a thin layer of olive oil over the top.

Freeze: Freeze in an ice cube tray, then pop cubes into a freezer bag. It keeps well for up to 3 months. Thaw overnight in the fridge or melt a cube directly in a warm pan with a splash of water.

Revive before serving: Pesto thickens as it sits. Stir in 1 to 3 teaspoons warm water or pasta water to loosen it back up.

Common Questions

Should I blanch the kale first?

If you want the brightest color and the least bitterness, yes. A 30 second blanch softens the fibers and tamps down harsh notes. If you like a bolder, more assertive kale flavor, go raw and do the quick massage step instead.

What kind of kale works best?

Curly kale and lacinato (Tuscan) both work. Lacinato tends to blend a little smoother, curly can be a touch more assertive. Baby kale is fine too. If your leaves are large and mature, I strongly recommend the quick-blanch option.

What nuts work best in kale pesto?

Pine nuts are classic and buttery, but walnuts are my favorite budget swap because they taste great with kale. Almonds (especially slivered) also work. If your nuts taste even slightly stale, toast them lightly to wake them up.

Can I make it without nuts?

Yes. Swap the nuts for sunflower seeds or pumpkin seeds. Start with the same amount and toast them quickly for better flavor.

Can I make it without Parmesan?

Yes. Swap in Pecorino Romano for sharper flavor, or use a dairy-free Parmesan style alternative. If you skip cheese entirely, add an extra pinch of salt and a bit more lemon to keep the pesto tasting complete. Also note that Parmesan is not always vegetarian unless it is labeled vegetarian-friendly.

Why did my pesto turn bitter?

Usually it is one of three things: the kale was very mature, the garlic was extra sharp, or the pesto got warmed up and overworked in the blender and tasted harsher. The fix is in the method here: blanch or massage the kale, add lemon, and blend in short bursts with cold ingredients.

How much pesto should I use for pasta?

For 12 ounces of pasta, start with 1/2 cup pesto plus 1/4 cup hot pasta water. Toss, then add more pesto a spoonful at a time until it looks glossy and coated.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Blender: High speed is easiest, but a standard blender works with a little extra blending time.

Microplane or fine grater: For Parmesan that melts into the sauce.

Large pot and bowl (if blanching): For boiling water and an ice bath.

Fine mesh strainer: Helpful for draining blanched kale.

Rubber spatula: To scrape down the blender and save every bit.

I started making kale pesto back when I was trying to get better at the use what you have style of cooking. Basil was a treat, kale was always around, and I wanted a sauce that felt like a reward at the end of a long day. The first batch I made was aggressively bitter, like my blender was mad at me. A quick blanch and a squeeze of lemon fixed it so fast I honestly felt cheated. Now I keep a batch in the fridge like kitchen insurance. If dinner is looking sad, kale pesto shows up with a cape.

Kale Pesto

(4.8 Reviews)

Prep Time 10 minutes

Cook Time 2 minutes

Total Time 12 minutes

Servings About 1 to 1 1/2 cups (8 servings at 2 Tbsp each)

Ingredients

Kale: 3 packed cups chopped kale leaves (about 3 to 4 ounces, 85 to 115 g), ribs removed
Nuts: 1/3 cup pine nuts or walnuts (see FAQ)
Cheese: 1/2 cup finely grated Parmesan cheese (about 2 ounces)
Garlic: 1 small clove (or 1/2 large clove for a gentler bite)
Lemon: 1 tablespoon fresh lemon juice, divided, plus more to taste
Salt: 1/2 teaspoon kosher salt, divided, plus more to taste
Black pepper: 1/4 teaspoon
Olive oil: 1/2 cup extra virgin olive oil
Pasta water (for spoonable texture): 2 to 6 tablespoons hot pasta water, as needed (or use hot water if you are not cooking pasta)
Optional for extra brightness: 1/2 teaspoon lemon zest
Optional bitter-leaf insurance: 1/2 teaspoon honey or sugar (only if your kale is very bitter)

A blender jar filled with kale, grated Parmesan, nuts, garlic, lemon juice, and olive oil on a kitchen counter right before blending

Instructions

Blanch or raw (pick one)

Option A: Quick-blanch (brightest, least bitter)

Bring a medium pot of salted water to a boil. Prepare an ice bath in a bowl.
Add the kale leaves (ribs removed) and blanch for 30 seconds. Drain immediately, then plunge into the ice bath.
Squeeze the kale very dry with your hands. This matters. Water left in the leaves dilutes flavor and can make the pesto taste flat.

Kale leaves being blanched in a pot of boiling water on a stovetop with steam rising

Option B: Raw (fast, punchy, more kale-forward)

Chop the kale leaves fairly small. Put them in a bowl with 1/4 teaspoon of the salt and 1 teaspoon of the lemon juice.
Massage for 45 to 60 seconds until the leaves darken, soften, and shrink a bit. This is the raw bitter-leaf fix. You are breaking down the tough structure so the pesto tastes smoother.

Hands massaging chopped kale with salt and lemon juice in a mixing bowl on a kitchen counter

Blend the pesto

Toast the nuts (optional but worth it): In a dry skillet over medium heat, toast nuts for 2 to 4 minutes, shaking often, until fragrant. Cool for a minute. This makes the pesto taste deeper and less raw.
Start with the flavor base: In a blender, add nuts, garlic, Parmesan, lemon juice, salt, and pepper. If you chose Option B (raw), add the remaining 2 teaspoons lemon juice and the remaining 1/4 teaspoon salt. If you chose Option A (blanched), add the full 1 tablespoon lemon juice and the full 1/2 teaspoon salt. Add about 2 tablespoons of the olive oil. Blend until a rough paste forms, scraping down as needed.
Add the kale: Add the prepared kale (blanched and squeezed dry, or massaged raw). Add the remaining olive oil. Blend on low, then increase to medium, stopping to scrape down, until mostly smooth.
Make it spoonable and glossy: With the blender on low, stream in 2 tablespoons hot pasta water. Check the texture. Add more pasta water 1 tablespoon at a time, up to 6 tablespoons, until it is creamy and easy to spoon. If you are not cooking pasta, hot water works fine here.
Taste and do the bitter check: If it tastes sharp or bitter, add 1 to 2 teaspoons more lemon juice and a pinch of salt. If your kale is especially intense, blend in 1/2 teaspoon honey or sugar. That tiny touch rounds bitterness without making it sweet.
Use now or store smart: If you are serving with pasta, toss pesto with hot pasta plus a splash more pasta water so it coats like a sauce.

A blender running with bright green kale pesto swirling inside, with a spatula resting nearby on the counter

Nutrition information is estimated.

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Kale Pesto

Why It Works

Pairs Well With

Recommended

Spinach Pesto

Classic Basil Pesto

Pesto Without Pine Nuts

Garlic Scape Pesto

Storage Tips

Common Questions

Should I blanch the kale first?

What kind of kale works best?

What nuts work best in kale pesto?

Can I make it without nuts?

Can I make it without Parmesan?

Why did my pesto turn bitter?

How much pesto should I use for pasta?

Kale Pesto

Ingredients

Instructions

Blanch or raw (pick one)

Option A: Quick-blanch (brightest, least bitter)

Option B: Raw (fast, punchy, more kale-forward)

Blend the pesto