Pesto with Kale and Basil

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Pesto is one of my favorites. There are so many flavor combinations, and its uses are endless. No store-bought version can touch a homemade pesto! For this Pesto with Kale and Basil, I use my tried-and-true base Basil Pesto recipe, and it is perfect! The combination of the kale’s earthy, peppery flavor with the basil’s aromatic flavor is superb. Plus, you get the added nutritional profile of fresh kale with this vibrant green sauce.

We love kale in our house, so when I plant my garden in the spring, I always make sure I have plenty of kale plants growing. It has many nutritional benefits and can easily be added to many dishes. We enjoy it not only in this easy kale pesto recipe but in dishes such as this Kale Quinoa and Blueberry Salad, Creamy Kale Risotto with Butternut Squash, and Kale and Cucumber Juice.

The uses for basil kale pesto are endless. The more I make pesto, the more I find myself adding it to things I never thought of. See below for ideas. The best part about this pesto recipe is the added nutritional benefit of the fresh kale leaves. As a dark leafy green, kale is full of vitamins and minerals that aid in overall health.

Ingredients for Kale Basil Pesto

• Kale – 4 cups washed and rinsed kale, lacinato or curly kale. About a half of a bunch of kale.
• Basil – about 1 1/2 cups packed fresh basil leaves.
• Garlic – 7-8 cloves minced. Enough to equal about one tablespoon.
• Pine nuts – 1/3 cup. You can substitute with walnuts.
• Olive oil – 1 cup of extra-virgin olive oil.
• Parmesan cheese – 1 cup grated.
• Salt – 1/2 teaspoon.
• Pinch of pepper

Equipment

Food processor or high-speed blender.

How to Make Pesto with Kale and Basil

In a food processor or blender, add the nuts and garlic and blend for about 8-10 seconds.

Then add the kale, basil, 1/2 cup of olive oil, parmesan, salt, and pepper and blend for about 10-15 seconds. Note that depending on the size of your processor or blender container, you may need to add half of the kale or basil. If so, add half, blend, and then add the remainder.

Add 1/2 cup of remaining olive oil and blend. I like to add mine through the shoot of my food processor so that the oil is evenly distributed throughout the pesto.

Blend the kale and basil pesto for 10-15 seconds or until desired texture is achieved.

Serve and enjoy!

Storage

Store kale pesto in an airtight container in the refrigerator for up to 2 weeks or freeze for up to one year. I make weekly batches of pesto during the summer and store an 8oz. container in the refrigerator. Then I divide the rest into containers and store in the freezer for winter use and to give away as gifts at Christmas. For small batch freezer storage, add this kale pesto to an ice cube tray and freeze. Once frozen, remove from the trays and store in a freezer bag for up to one year in the freezer.

Ways to Use Kale Basil Pesto

• Pasta – add over cooked pasta with roasted or grilled vegetables, add to a pasta salad, or any of your favorite pasta dishes.
• Bread – use to dip fresh bread or a thin layer on toast.
• Grilled cheese – spread on a grilled cheese sandwich.
• On a slice of sourdough bread with a poached or fried egg on top.
• On homemade pizza – check out this Herbed Pizza Dough using a bread machine.
• Add to your favorite Mac and Cheese!
• Drizzle on a baked potato – this is divine!

Other Pesto Recipes You Might Enjoy

Fresh Homemade Pesto – a more Traditional Pesto

Carrot Top Pesto – a zero-waste pesto sauce