Kale Pesto Recipe

Kale Pesto Recipe

How To Make Kale Pesto

Enjoy a healthier pasta meal with this lip-smacking pesto recipe! Whip this up in just 10 minutes for a quick and tasteful sauce.

Preparation: 5 minutes
Cooking: 8 minutes
Total: 13 minutes



For Pesto:

  • 3garlic cloves
  • 3cupskaleabout 1 small bunch
  • ¾cuphemp seedsor toasted walnuts or pecans
  • 2tbsplemon juice
  • ¾tspfine-grain sea salt
  • ¼tspground pepper
  • red pepper flakesoptional
  • ¼cupflaxseed oilor extra-virgin olive oil, more if desired
  • cup Parmesan cheesegrated , optional

For Pasta (Optional):

  • 1lbwhole grain pastalinguine
  • 1cuppasta waterreserved
  • salt


  1. In a food processor, add the peeled garlic cloves and process until the garlic is minced.

  2. Add the kale, hemp seeds, lemon juice, salt and pepper.

  3. Turn on the food processor and drizzle in the oil. Process until the pesto reaches desired consistency, stopping to scrape down the sides as necessary.

  4. Bring a large pot of salted water to boil.

  5. Add the pasta and cook until al dente, according to package directions. Reserve one cup cooking liquid before draining the pasta.

  6. Let the pasta and pasta water cool for a minute.

  7. Transfer the pasta to a serving bowl and mix in pesto with splashes of cooking water.

  8. Serve, and enjoy!

You can thin out the pesto with more oil, but if you’re serving with pasta, keep in mind that you can also thin it out with reserved pasta cooking water.


  • Calories: 5500.27kcal
  • Fat: 348.58g
  • Saturated Fat: 53.16g
  • Trans Fat: 0.20g
  • Monounsaturated Fat: 66.22g
  • Polyunsaturated Fat: 238.38g
  • Carbohydrates: 422.49g
  • Fiber: 68.98g
  • Sugar: 5.55g
  • Protein: 182.32g
  • Cholesterol: 101.12mg
  • Sodium: 3227.07mg
  • Calcium: 2403.05mg
  • Potassium: 3515.58mg
  • Iron: 52.46mg
  • Vitamin A: 548.60µg
  • Vitamin C: 74.61mg
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