Super spreadable and completely delicious homemade kale and basil pesto made with earthy kale greens and flavorful basil herbs. This healthy sauce is nothing short of amazing.
I make basil pesto ALL. THE. TIME. That’s no secret. So kale and basil pesto is definitely on the list of favorites. It’s one of those things I don’t even need a recipe for really. As long as you stick to the basics you can’t really go wrong.
First you need a good bunch of greens. That’s where Nature’s Greens comes in. The tripped washed pre cut kale greens bag is starting to become my best friend. With a bag on hand it so easy to whip up a batch of fresh pesto. Even better, I can add strips of kale to my meals when I’m looking to eat more greens.
Tips for Making Kale and Basil Pesto
Using a food processor is ideal for making kale pesto but if you don’t have one then a blender will do. For this recipe it’s recommend to slowly add olive oil to the mix will running so I am using a blender or food processor with an opening. If your appliance does not have one just make sure to stop the blender, add olive oil a little at a time, and restart as many times as you need to achieve the consistency of kale and basil pesto you desire. I personally like my pesto thick sometimes.
How to make Kale and Basil Pesto
Nature’s Greens Kale comes tripled washed but I still like to give them a good rinse fist. Use your hands to run them over cold water, a colander to rise them, or slightly dip them in a bath of cold water in the kitchen sink or dedicated large container. Add your extra clean greens to a food processor. Then add the basil, garlic, lemon juice, pine nuts, and sea salt. An additional option is to add grated Parmesan cheese or red pepper flakes if you want your pesto to have some heat. Mix until well combined/smooth.
Slowly add the olive oil to food processor and continue mixing until olive oil is well incorporated.
Way to eat Pesto
- Dip it (with bread, veggies, chips)
- Spread on your sandwich, quesadilla
- Bake into bread
- Make a pesto pizza
- Add a dollop to your eggs
- Mix with your noodles for a pesto pasta
- Toss a batch of pesto with a cooked vegetables
- Layer pesto to create lasagna
This is a sponsored post from Nature’s Greens. All imagery and opinions are my own.
Kale and Basil Pesto
Flavorful and savory kale and basil pesto made with fresh bunches of kale from Nature's Greens.
- 3 cups Nature’s Greens kale washed, stems removed
- ½ cup fresh basil
- 2 cloves garlic
- 3 tablespoon lemon juice
- ½ cup pine nuts
- ½ teaspoon sea salt
- ¾ cup olive oil
- ⅓ cup grated Parmesan
- red pepper flakes (for some spice)
Add Nature's Greens Kale, basil, garlic, lemon juice, pine nuts, sea salt (and grated parmesan cheese and/or red pepper flakes if using) to food processor. Mix until well combined.
While running slowly add olive oil to the food processor. Continue to mix until olive oil is well combined.
Add additional olive oil to thin out the kale and basil pesto per preference.
Jasmin Foster is a registered dietitian/food photographer focused on feel good balanced living providing recipes and tips to help you live your best life.