Kale and Basil Pesto Recipe

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Easy kale and basil pesto sauce made with kale, basil leaves, pine nuts, salt, garlic, Parmigiano-Reggiano (Parmesan cheese) and olive oil. Use this kale pesto as a spread for bread loafs, salad dressing or tossed with brown rice pasta and tomatoes.

bowl of homemade kale and basil pesto topped with pine nuts and a fresh basil leaf

There are many variations of Italian pesto sauce and it can be made with either European pine nuts or walnuts that are “pounded” together with basil and other ingredients. We make this kale and basil pesto with pine nuts, although walnuts can be substituted. This pesto is so delicious as a spread or tossed with brown rice pasta like in my cilantro pesto pasta.

WHY THIS KALE BASIL PESTO RECIPE WORKS

  • Kale and basil pesto sauce is incredible nutritious. Kale is one of the most nutrient dense foods on the planet packed with vitamins, minerals, low in fat and consists of only 33 calories per cup (see all the benefits of kale) . We had a bunch of kale and basil that needed to be eaten so I blended the two leafy greens into kale basil pesto!
  • It is an easy 5-minute sauce. Homemade kale pesto takes as little as 5 minutes to rinse, blend, and enjoy, plus it contains no preservatives.
  • This kale pesto recipe makes any bland dish go to fabulous! Add this recipe to just about anything for a bonus delicious flavor. Kale and basil pesto sauce is also great to top over meats or roasted vegetables such as in this roasted almond pesto cauliflower.

WHAT INGREDIENTS GO INTO KALE PESTO RECIPE

  • Fresh kale leaves
  • Fresh basil leaves “the king of herbs”
  • Extra virgin olive oil
  • Himalayan salt
  • Freshly ground black pepper
  • Juice of a fresh lemon
  • Pine nuts or walnuts
  • Parmesan cheese
  • Garlic cloves

HOW TO MAKE THIS RECIPE

Rinse and wash the kale and basil first. Add the ingredients into a blender or food process and blend until smooth. Store in the refrigerator for up to 5 days, after that it starts to turn brownish which indicates it is going bad. This recipe is best served fresh and makes about 1/2 cup.

kale basil pesto spread on a slice of toasted baguette

WHAT DOES BASIL PESTO GO WELL WITH?

FAQ’S

Do I wash kale and basil before making pesto?

Rinse both the kale and basil with water to wash way any bugs and dirt. Do not soak them in water or it dilutes its nutrients. Instead, pat them dry right away and discard any yellow or brown leaves and stems.

Are basil and pesto the same?

Pesto is is sauce/condiment made up of the combination of basil with other ingredients such as garlic, oil, lemon, nuts, cheese, salt, and pepper. The ingredients (basil being one of them) are “pounded” into pesto.

Can you eat kale and basil pesto right from the jar or container?

You can eat it right from the container, but it is best used served with pasta, as a spread on pizza, or dolloped into soups.

kale pesto sauce made with basil leaves served in a bowl with pine nuts on top

MORE HOMEMADE CONDIMENT RECIPES

If you make this kale and basil pesto sauce recipe from Delightful Mom Food I would love to see your creations and share it! Follow along with me on INSTAGRAMPINTERESTFACEBOOKYOUTUBE and TWITTER  to be featured and for more recipe inspiration! And don’t forget to rate the recipe in the recipe area and leave a comment below!

 

bowl of homemade kale and basil pesto topped with pine nuts and a fresh basil leaf

Print

Kale and Basil Pesto Recipe

Easy kale and basil pesto made with kale, basil leaves, pine nuts, salt, garlic, Parmigiano-Reggiano (Parmesan cheese) and olive oil. Use this kale pesto as a spread for bread loafs, salad dressing or tossed with brown rice pasta and tomatoes.
Course Appetizer, Condiment, Sauce
Cuisine Italian
Diet Diabetic, Gluten Free, Vegetarian
Prep Time 5 minutes
Total Time 5 minutes
Servings 4 -6
Calories 343kcal

Equipment

  • Food Processor
  • Blender

Ingredients

  • 2 cups Tuscan kale leaves chopped
  • 1 cup Italian sweet basil leaves packed
  • 1/2 cup olive oil
  • 1/2 teaspoon Himalayan salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 teaspoon fresh lemon juice
  • 1/4 cup pine nuts
  • 1/4 cup grated Parmesan cheese
  • 2 garlic cloves minced

Instructions

  • Add all ingredients to a food processor or blender and blend until smooth.
  • Store in an airtight container in the refrigerator for up to 5 days.

Notes

  1. Rinse both the kale and basil with water to wash way any bugs and dirt before using. But do not soak them in water, or it dilutes its nutrients. Instead, pat them dry right away and discard any yellow or brown leaves and stems.
  2. Recipe makes about 1/2 cup.

Nutrition

Calories: 343kcal | Carbohydrates: 5g | Protein: 5g | Fat: 35g | Saturated Fat: 5g | Cholesterol: 6mg | Sodium: 400mg | Potassium: 250mg | Fiber: 1g | Sugar: 1g | Vitamin A: 3721IU | Vitamin C: 42mg | Calcium: 135mg | Iron: 1mg

A few years ago, I was sitting on the sofa with my husband and I asked him, “What is the purpose of my blog? Why am I doing this and does it take time away from my family? What is the end goal and how am I putting good into the world through it?” His immediate response- “We go over this all the time, babe. You are providing easy healthy recipes to help encourage others to eat healthy REAL foods. The end goal is taking care of yourself so you can take care of others around you.” So beautifully put sweetheart. Those little words along with your emails, comments and the online connections that are made through blogging are what help keep this blog going. A BIG thank you friends!

This pesto recipe was first published a couple of years ago and redone with better content.

The post Kale and Basil Pesto Recipe appeared first on Delightful Mom Food.


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