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Kale Pesto

Kale Pesto

Author: BMC's Teaching Kitchen Recipe Type: Sauces and Dressings | Cuisine: Italian Serves: 8
Total Time: 10 | Prep Time: 10 | Cook Time: 0


  • 2 cups of packed, torn kale leaves, stems removed
  • 1 cup packed fresh basil leaves
  • ½ cup chopped nuts, toasted (walnuts, almonds, pecans, hazelnuts, pine nuts)
  • 1/3 cup grated parmesan cheese
  • ¼ cup olive oil
  • 2 cloves garlic
  • ¼ teaspoon salt
  • 3-4 tablespoons water, as needed


  1. In a food processor, combine kale leaves and basil leaves. Pulse until leaves are finely chopped. Add remaining ingredients and puree to a paste. Add extra water if necessary.
  2. Toss with your favorite pasta or vegetables and serve.


To toast nuts, place in a dry pan over medium-high heat. Stir often, about 3-5 minutes, until lightly browned and fragrant.

Nutrition Information

Serving Size: 1/4 cup Calories: 131
Fat: 12g
Saturated Fat: 1g
Carbohydrates: 3g
Dietary Fiber: 1g
Protein: 3g
Sodium: 150

Dietary Restrictions