This Easy Kale Pesto is a vibrant, nutrient-packed twist on the classic, ready in just 5 minutes. Its velvety texture and bold, fresh flavors make it a versatile star for pasta, sandwiches, or dips. The earthy kale blends seamlessly with garlic’s sharpness, nutty Parmesan, and bright lemon for a balanced, irresistible bite.
Perfect for busy days, this pesto delivers a burst of green goodness without the fuss. Creamy yet light, it’s a delicious way to sneak in extra nutrients while satisfying your taste buds. Whip it up quickly and enjoy its rich, herbaceous aroma filling your kitchen with warmth and comfort.
What You’ll Need for Easy Kale Pesto?
- ½ cup pepitas (raw pumpkin seeds)
- 1 small garlic clove (peeled)
- ¼ cup grated Parmesan cheese (or 1 tablespoon nutritional yeast for a dairy-free option)
- Heaping ¼ teaspoon sea salt
- Freshly ground black pepper (to taste)
- 2 packed cups chopped curly kale (stems removed)
- 2 tablespoons lemon juice (freshly squeezed for best flavor)
- ½ cup extra-virgin olive oil
How to Make Easy Kale Pesto
- Grind the pepitas and garlic: In a food processor, pulse the pepitas and garlic until the pepitas are finely ground.
- Add seasonings: Add the Parmesan cheese (or nutritional yeast), sea salt, and several grinds of black pepper. Pulse again to combine.
- Incorporate kale and lemon juice: Add the chopped kale and lemon juice to the food processor.
- Blend with olive oil: With the food processor running, slowly drizzle in the olive oil. Process until the mixture is smooth and well combined.
- Taste and adjust: Season with additional salt, pepper, or lemon juice to taste. Serve immediately or store in an airtight container in the fridge for up to 5 days.
Perfect Pairings: Serving Suggestions
This Easy Kale Pesto is incredibly versatile! Toss it with your favorite pasta for a quick and healthy meal, or spread it on toasted bread for a vibrant bruschetta. It also makes a delicious dip for fresh veggies or a flavorful topping for grilled chicken or fish. Pro tip: Thin it out with a bit of pasta water or extra olive oil for a lighter sauce.
Keep It Fresh: Storage Tips
Store your pesto in an airtight container in the fridge for up to 5 days. To prevent browning, press a piece of plastic wrap directly onto the surface of the pesto before sealing the container. For longer storage, freeze it in ice cube trays and transfer the cubes to a freezer bag—perfect for grabbing a single serving whenever you need it!
Mix It Up: Recipe Variations
Feel free to get creative with this recipe! Swap the kale for spinach or arugula for a different flavor profile. If you’re nut-free, try sunflower seeds instead of pepitas. For a creamier texture, blend in a tablespoon of Greek yogurt or avocado. Experimenting is encouraged!
Quick & Easy: Time-Saving Tips
To save even more time, use pre-washed and chopped kale from the store. You can also prep the garlic and lemon juice ahead of time. If you’re making a double batch, the pesto freezes beautifully, so you’ll always have a quick meal starter on hand.
Easy Kale Pesto
Equipment
- food processor
Ingredients
- ½ cup pepitas
- 1 small garlic clove
- ¼ cup grated Parmesan cheese or 1 tablespoon nutritional yeast
- Heaping ¼ teaspoon sea salt
- Freshly ground black pepper
- 2 packed cups chopped curly kale
- 2 tablespoons lemon juice
- ½ cup extra-virgin olive oil
Instructions
- In a food processor, pulse the pepitas and garlic until the pepitas are ground up.
- Add the cheese or nutritional yeast, salt, and several grinds of pepper and pulse again.
- Add the kale and lemon juice. With the food processor running, drizzle in the olive oil, and process until combined.
- Season to taste.