Flavorful Kale Pesto – a delicious spin on pesto made with fresh earthy kale and parsley, rich olive oil, bright lemon, and bold parmesan and garlic. It’s a healthy Italian inspired sauce and there are countless ways to use it!

Kale pesto is a nice alternative to change things up from making the traditional herby basil pesto. I love to have both in the rotation.

It’s the perfect pasta upgrade, and you can make it year round since there’s usually an abundance of high quality fresh kale at the grocery store available throughout the entire year. Plus it’s a less expensive option to basil pesto.

If you haven’t had it before I think you’ll truly be amazed at how delicious it is. This kale pesto recipe is proof that fresh kale can create some incredible dishes.

The key is to just use a balanced blend of ingredients to highlight the kale and tone down some of its boldness (such as lemon and parsley).

This is just simple ingredients, maximum flavor, and it’s something you can feel good about eating!

Ways to Use Kale Pesto

Toss with cooked pasta or gnocchi.
Spread over ravioli or tortellini.
Use it as a pizza sauce.
Layer over cooked chicken or mild fish, or toss with shrimp.
Spread over crostini (toasted bread).
Toss over steamed or roasted vegetables.
Serve as a dip for pita chips or vegetables.

Serving Suggestion as Pictured

Here I tossed kale pesto with 1 lb. Campanelle pasta (cooked in salted boiling water and drained), add splashes of pasta cooking water to thin, and finished with fresh mozzarella pearls, and plenty of toasted chopped walnuts.

It’s also delicious served cold (like a pasta salad), just thin with more olive oil as needed.