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Kale and Basil Pesto
Prep Time
5 mins
Cook Time
5 mins

Flavorful and savory kale and basil pesto made with fresh bunches of kale from Nature's Greens.

Course: Dinner, Lunch
Cuisine: Italian
Keyword: basil, kale, pesto
Servings: 4 people
Calories: 110 kcal
Author: Jasmin Foster
  • 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
  • cup grated Parmesan
  • red pepper flakes (for some spice)
  1. 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.

  2. While running slowly add olive oil to the food processor. Continue to mix until olive oil is well combined.

  3. Add additional olive oil to thin out the kale and basil pesto per preference.

Recipe Notes

Store leftover kale and basil pesto in a sealed container in the fridge for 4-5 days. 

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