Kale Pesto Recipe: How to Make Simple Kale Pesto

Traditional pesto is made from fresh basil, garlic, olive oil, pine nuts, and cheese pounded or blended together into a thick, green paste. (The word “pesto” means “pounded” in Italian.) Pesto is generally accepted to be a Ligurian invention, so much so that classic pesto is also called pesto Genovese, after Genoa, the capital of the northwestern coastal region of Italy.

Kale pesto is a sauce made from kale leaves. While basil pesto is traditional, the sauce can feature kale or other greens, like raw arugula or cilantro, or cooked chard or collard greens. The health benefits of kale are widely touted. Rich with antioxidants and vitamins A, C, and K, as well as high amounts of protein, fiber, iron, and magnesium, kale pesto provides an easy way to incorporate more leafy greens into a balanced diet.

Homemade kale pesto can serve as a filling for ravioli or gnocchi, or as a pasta sauce. Spread kale pesto on top of toast, bruschetta, or roasted or grilled vegetables, such as zucchini and cherry tomatoes, for an appetizer. You can also add a spoonful of kale pesto to soup, or layer the condiment in a grilled cheese sandwich.

Traditional pesto sauce is made with greens, garlic, olive oil, pine nuts, and cheese, but you can customize the sauce to fit your dietary needs and preferences:

1. 1. Lemon: Add a little fresh lemon juice for brightness and acidity.
2. 2. Nuts: Pine nuts and walnuts are standard, but cashews and pistachios also make a delicious pesto. Nuts make for pesto with a creamy texture and rich flavor, but you can omit them to make a nut-free sauce.
3. 3. Cheese: Use grated parmesan cheese or Pecorino Romano cheese to thicken and flavor the sauce. For a dairy-free option, use nutritional yeast to add a touch of umami.