Kale Pesto

A rich pesto, great for snacking

Kale Pesto

  • Servings: Makes 2 generous cups
  • Difficulty: medium
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by Rachel Schmidt Boeke

This recipe is very flexible. Amounts and types of ingredients can be adjusted depending on what you like and have on hand. If you don’t have a food processor, try these ingredients as a massaged kale salad!


3 cloves garlic
1 cup olive oil (or any you have)
1 cup pumpkin seeds
10 large kale leaves, stems removed
1 teaspoon lemon juice
2 ounces (½ cup) parmesan, grated or roughly chopped
salt to taste


Put garlic and a little of the olive oil in a food processor or blender and pulse to chop. Add pumpkin seeds and pulse until roughly chopped, adding olive oil little by little. Add kale, lemon juice, parmesan, and remaining oil until the mixture is relatively homogeneous (even). Taste when it’s almost done to see if you want to add anything else.

Great with pasta; on pizza; with crackers, chips or veggies; or with a spoon!