Kale Pesto

Kale Pesto

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  • Each serving
  • 70 cal
  • 6g fat (1g sat)
  • 0mg chol
  • 120mg sodium
  • 1g carb
  • 0g fiber
  • 1g sugars
  • 2g protein


  • 1 clove garlic
  • 1/4 cup toasted walnuts
  • 1 teaspoon lemon zest
  • 1 tablespoon lemon juice
  • 5 ounces kale, tough stems removed and leaves chopped (see note)
  • 1/2 cup grated Parmesan cheese
  • 1/4 to 1/2 cup olive oil
  • Salt and pepper, to taste


Place garlic, walnuts, lemon zest and juice in the bowl of a food processor or blender. Pulse until chopped. Add kale and cheese and pulse until fine, scraping down the sides of the bowl as needed. With the machine running, pour in oil until a fine paste is made. Season with salt and pepper.

Special notes:

Baby kale is great for this recipe — it’s sweet and there is no need to remove the tender stems.