Kale Pecan Pesto Recipe

Kale Pecan Pesto Recipe

How To Make Kale Pecan Pesto

This Italian pesto recipe works amazingly on any of your favorite pasta meals! It’s made with fresh herbs, pecans, and healthy kale.

Preparation: 10 minutes
Total: 10 minutes



  • 3cupskalepacked, about 1 small bunch, preferably the Tuscan/lacinato variety, thick ribs removed
  • ½cupraw pecans
  • 2tbsplemon juiceto taste
  • 1large garlic clove
  • ½tspfine sea salt
  • ½cupextra-virgin olive oil
  • ½cupparmesan cheesegrated


  1. In a food processor, combine the kale, pecans, lemon juice, garlic, and salt.

  2. Turn on the food processor, then blend until the kale and pecans have broken down into small pieces.

  3. While running the machine, drizzle in the oil.

  4. Process until the pesto reaches the desired consistency, stopping to scrape down the sides as necessary.

  5. Add the cheese and process briefly to combine.

  6. Taste and add more lemon juice or salt to taste.

  7. Serve over pasta, and enjoy!


  • Calories: 1083.94kcal
  • Fat: 108.92g
  • Saturated Fat: 20.16g
  • Monounsaturated Fat: 69.74g
  • Polyunsaturated Fat: 15.11g
  • Carbohydrates: 11.47g
  • Fiber: 4.45g
  • Sugar: 2.98g
  • Protein: 22.40g
  • Cholesterol: 33.71mg
  • Sodium: 696.44mg
  • Calcium: 665.97mg
  • Potassium: 373.05mg
  • Iron: 2.19mg
  • Vitamin A: 263.60µg
  • Vitamin C: 47.67mg
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