Kale Pesto

Pumpkin Sage “Alfredo” Sauce and Kale Pesto

November 29, 2017

Kale Pesto

  • Serves: 2
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  • 3 C chopped lacinata or curly kale
  • 2 tsp chopped garlic
  • ¼ c walnuts, toasted
  • Zest of 1 lemon & 1 Tbsp of its juice
  • Pinch red pepper flakes
  • ¼ tsp salt
  • 1/8 tsp black pepper
  • 6 T xvoo
  • 1 T water


  1. Place kale in a medium sauce pan. Add enough water to cover the bottom of the pan. Place a lid on the pan and bring to a boil cook kale for 3 minutes while stirring. Remove kale and run under cold water until cooled. Drain through a fine mesh strainer and press out any excess liquid.
  2. Place walnuts in a small sauté pan and toast for 3 -5 minutes over low to medium heat until lightly browned and aromatic.
  3. Place all ingredients into a small food processor or blender. Mix until almost a puree but still chunky stopping and scraping down sides periodically.