How to make Kale Pesto

Last week I found myself with an abundance of left over kale. So I had to get creative. As well as making a lovely stuffing for some chicken, I also whipped up a batch of kale pesto.

I don’t know why I ever bought pesto, it’s so quick and easy to make. Not to  mention cheaper.  It’s also extremely versatile and well worth having a stash in your fridge.


How to make Kale Pesto

This makes about 1.5 cups.


• 1 medium bunch kale, thick stems removed

• 3 cloves garlic

• 1/2 cup roasted almonds

• handful fresh basil leaves

• 1/2 cup fresh grated Parmesan

• pinch of chilli flakes

• juice of one lemon

• sea salt and pepper

• 1/3 cup extra virgin olive oil or more if you like your pesto super smooth


  • Roughly chop the kale leaves and blanch for 30 seconds in a post of boiling, salted water.
  • Remove from the boil and run under cold water, when the kale is cool, squeeze out the excess water.
  • Next throw the garlic and almonds in to the food processor and pulse to chop. Add the kale, basil, parmesan, chilli flakes, salt and pepper and once again pulse.
  • Whilst the processor is going, add the olive oil until you get the consistency you desire.




Author: Rachael

I'm a journalist and creative consultant. I write about how busy women (just like you) can live, work and eat - better.

One thought on “How to make Kale Pesto”

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