Kale Pesto

Kale Pesto


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Toss this pasta with your favorite pasta for a seasonal dish.

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Serving Size / Yield

6 servings


  • bunch of kale, stems removed
  • 1/2 C. almonds
  • 2 cloves garlic, minced
  • 1/2 tsp. salt
  • 1 tsp. red pepper flakes
  • 2/3 C. olive oil
  • 1/2 C. Parmigiano-Reggiano Cheese

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  1. Bring a pot of salted water to a boil. Add kale and cook 10 minutes. Drain.

  2. Preheat oven to 350 degrees.

  3. Place almonds on a baking sheet bake for 5-10 minutes until lightly toasted.

  4. Add kale, almonds, garlic, salt and red pepper flakes to a food processor.

  5. Pulse 3 times then slowly pour in the olive oil while the processing.

  6. Add the Parmigiano-Reggiano cheese to the pesto, mix well. Add salt if necessary.

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