• Skip to main content
  • Skip to primary sidebar
  • Skip to footer
Comfy Belly
menu icon
go to homepage
  • Recipes
  • Recipe Collections
  • Shopping List
  • Sign In
  • Join
  • About
  • Newsletter

search icon
Homepage link
  • Recipes
  • Recipe Collections
  • Shopping List
  • Sign In
  • Join
  • About
  • Newsletter

×
Home » Gluten-Free

Kale Pesto

Feb 17, 2011 · 16 Comments

Kale Pesto

I've been craving green food lately, which led me to grab a big bunch of green kale while shopping. I went searching food sites to see if there was something besides kale chips, which I've had and love, but I wanted something with a lot of green and nutrients.

Kale is packed with vitamins and minerals. And I love that both the lemon and kale are alkaline-producing foods, helping us to lower acidity and inflammation in the body. Here's one chart I found that can help you find more alkaline foods. Not all food I eat is alkaline, but I try to find a happy balance of acid and alkaline foods on a daily basis. An easy way to do this is eat a lot of greens.

KaleYou can add the pesto to cauliflower rice, soups and roasted vegetables, or even baked fish or chicken.

To make this a diary-free pesto, replace the Parmesan cheese with about ¼ cup of pine nuts plus a ⅛ teaspoon of salt. Or try my dairy-free pesto using basil and walnuts.

Add to List Go to List Print Recipe Pin Recipe

Kale Pesto

To make this a diary-free pesto, replace the Parmesan cheese with about ¼ cup of pine nuts or walnuts plus a ⅛ teaspoon of salt. Or try my dairy-free pesto using basil and walnuts.
Servings: 8 servings
Calories: 86kcal

Ingredients

  • 1 bunch Kale stalks removed, about 6 stalks or 8 ounces
  • 2 shallots trimmed and peeled; you can sub with green onions
  • ¼ cup olive oil
  • 2 tablespoons lemon juice or more if you like it tangy
  • 2 garlic cloves
  • ¼ cup Parmesan cheese see notes on making this dairy free
  • salt and pepper to taste
US Customary - Metric

Instructions

  • Add about 4 cups of water to a saucepan and bring to a steady low boil. Alternatively, you can set up a steamer to steam the kale.
  • Turn the heat off and add the garlic, shallots, and kale to the boiling water for just a minute or two, and then remove them using a slotted spoon or tongs.
  • If you're making pasta to go along with the pesto, leave the water boiling and add the pasta now.
  • Place the garlic, kale, shallots, olive oil, Parmesan cheese, and lemon juice in a food processor or blender, and process until creamy and very well blended.
  • Season with salt and pepper to taste. I usually add more lemon juice instead of salt. Up to you though.
  • Now you're ready to use the pesto, or you can store it in a sealed container in the refrigerator for up to a week.

Nutrition

Calories: 86kcal | Carbohydrates: 3g | Protein: 2g | Fat: 8g | Saturated Fat: 1g | Cholesterol: 2mg | Sodium: 57mg | Potassium: 101mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1648IU | Vitamin C: 22mg | Calcium: 65mg | Iron: 1mg
  • Facebook

Reader Interactions

Comments

    Leave a reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




  1. Malu says

    October 12, 2014 at 1:56 pm

    I love this! What a great way to eat kale!

    Reply
  2. Amanda Peterson says

    May 24, 2013 at 12:18 pm

    This looks wonderful! My kids love basil pesto and I'm confident that they will give this a try if I don't volunteer the main ingredient...What is the serving size (on its own) and how many servings does it make?

    Reply
    • Erica says

      May 24, 2013 at 5:36 pm

      I estimated it at 4 servings but it would depend on what you use it for. Hope that helps. Thanks!

      Reply
  3. Scott says

    June 17, 2011 at 12:40 pm

    Awesome Website! Simple ingredients and simple preparation...somehow i think it used to be that way and we were steered away from it? Thanks for your efforts. If you are not already familiar, you should look into the Body Ecology Diet by Donna Gates. Dr. Mercola is a great source too! Also a documentary about Dr. Burzynski is worthwhile!

    http://articles.mercola.com/sites/articles/archive/2011/06/17/why-does-the-us-have-the-highest-rate-of-cancer-in-the-world.aspx

    Reply
  4. Polly Gamwich says

    April 15, 2011 at 1:02 pm

    Hi there,

    I am a HUGE fan of Kale and all greens! I do a pesto with collard greens that's very similar. Another recipe that I love with Kale (that's hearty, like your post mentioned) is a kale salad: tear into bite size pieces, cut and add red bell pepper and onion, mix with dash of lemon juice and guacamole ... it's substantial and it's tasty and it's different! Enjoy!

    Reply
    • Erica says

      April 15, 2011 at 1:33 pm

      Yum. Love your salad idea!

      Reply
  5. amy says

    March 02, 2011 at 5:49 pm

    I am wondering why you boil the kale, shallots, and garlic for a minute?! This does look very good!

    Reply
    • Erica says

      March 02, 2011 at 8:59 pm

      Just to soften it a bit. The kale is very course and blanching it (essentially what you're doing) changes the flavor slightly and softens it so it's more like spinach in texture.

      Reply
      • amy says

        March 03, 2011 at 8:35 am

        Ahhh. Thanks! I am going to make this w/my sis! My husband is not too adventurous when it comes to food! Kale is pretty strong!

        Reply
        • Erica says

          March 03, 2011 at 9:02 am

          You'll find that blanching it takes the slight bitter taste out of the kale, and then the lemon and garlic dominate the flavor. Enjoy!

          Reply
  6. Sophie says

    February 21, 2011 at 2:27 am

    Your kale pesto looks divine!! I also love kale, called krul kool in Dutch!

    MMMMMM,...That vibrant green is looking so tasty!

    Reply
    • Erica says

      February 21, 2011 at 8:51 am

      Krul kool - very cool 🙂

      Reply

Primary Sidebar

Erica in kitchen

Welcome! I'm Erica, a cookbook author and writer. I offer whole food, grain-free, and gluten-free recipes, tips, and more. I'm passionate about food and the human microbiome. Also, I love vegetables.

Learn more

Recent comments

  1. Erica on Mexican Lasagna {grain-free}May 24, 2025

    Jenny, that's wonderful news about your son! Congratulations to you and your son. This is one of my favorites as…

  2. Jenny on Mexican Lasagna {grain-free}May 24, 2025

    I don't know how many years later, but my son (now in deep remission Crohn's) still asks me for to…

  3. Erica on Gingerbread BiscottiMay 21, 2025

    Thanks, Gladys!

  4. Gladys on Gingerbread BiscottiMay 21, 2025

    Hi Comfy Belly, I have not come across your recipes for long, long while. I discovered you way back in…

  5. Erica on Naturally Sweet Banana Bread {coconut flour}May 11, 2025

    Hi Dervilla! I just turned on the metric conversion (apologies, forgot to do it for this recipe). So it's 60…

  6. Dervilla Bermingham on Naturally Sweet Banana Bread {coconut flour}May 11, 2025

    what is the ½ cup coconut flour in grams?

Footer

Footer

Stay in touch

  • Contact
  • Newsletter
  • About
  • Let's work together

Cookbooks

  • Cooking for the Specific Carbohydrate Diet
  • The Healthy Coconut Flour Cookbook
  • Everyday Keto Baking

Membership

  • Join
  • Account
  • Recipe Collections
  • Shopping List
Copyright © 2025 Comfy Belly | Erica Kerwien. All rights reserved.