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Easy Kale Pesto

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By: MadelinePosted: 07/17/2020Updated: 04/01/2021

This post may contain affiliate links. Please read my disclosure policy.

This Easy Kale Pesto recipe is a perfect way to make a healthy and flavorful pesto using pantry and freezer ingredients. This is a budget-friendly pesto because it is not made with fresh basil or pine nuts.

Above view of a bowl of kale pesto pasta with chicken
 

Use this Easy Kale Pesto recipe to make a Budget Friendly Pesto

This is certainly not your traditional Italian pesto. I came up with this recipe when I was in college and living on a budget. I loved the flavor of pesto, but buying things like fresh herbs and pine nuts were just out of the question.

You can cut down on cost by using some bright green kale to give your pesto a vibrant color. Then, use dried basil instead of traditional fresh basil leaves. Sure fresh basil is ideal, but the dried stuff does a pretty good job! Finally, swap out those pricey pine nuts for some almond slices.

How should I eat this kale pesto recipe?

The obvious choice for this pesto is to enjoy it on some pasta. I had it on some brown rice and quinoa pasta from Trader Joe’s. It is the perfect condiment to add to many meals.

I had some on eggs, sweet potatoes and roasted chicken as well. As I type this I am thinking that it would be heavenly spread on a piece of crunchy sourdough toast and with a poached egg on top.

Above view of kale pesto recipe in a food processor

What ingredients do I need to make this pantry pesto?

  • Frozen chopped kale
  • Grated parmesan cheese
  • Dried basil
  • Almonds
  • Salt
  • Extra virgin olive oil

This kale pesto can be modified and changed based on the ingredients that you have available in your pantry, fridge or freezer. You can sub the frozen kale for fresh or frozen spinach. If you are using fresh, use 4 cups and do not cook first. In place of the almonds you can use walnuts or pine nuts if you have those instead. I did not add any garlic to this dish, but if you would like you can add some ground garlic or chopped fresh cloves.

Ingredients for a budget friendly kale pesto in a food processor

What kitchen tools do I need to male this healthy Italian inspired sauce?

  • Measuring cups
  • Measuring spoons
  • Liquid measuring cup
  • Food processor
Above view of kale pesto in a post with pasta

Let’s make some Easy Kale Pesto!

To begin, heat frozen kale in a non-stick pan over medium heat until just defrosted – about 5 minutes. Then, add defrosted chopped kale, parmesan cheese, almonds, dried basil and salt to a food processor.

Next, process mixture until ingredients are fully combined and an even mixture remains. Then, turn the food processor on to low speed and slowly stream in olive oil through the spout on the food processor.

Finally, continue processing until a smooth, even mixture remains. Store pesto in an airtight container in the fridge for up to one week!

Above view of kale pesto pasta in a pot with a wooden spoon

How should I store this pesto?

Once prepared, store your pesto in an airtight container in the fridge for up to 5 days. You may need to give the pesto a stir each time you use it.

Keep reading to find the full, detailed recipe. If you make this recipe, please let me know on Instagram or with a rating and review below!

Image for pining easy kale pesto recipe on pinterest
Recipe

Easy Kale Pesto

This Easy Kale Pesto recipe is a perfect way to make a healthy and flavorful pesto using pantry and freezer ingredients.

Recipe By: Madeline
Prep: 5 minutesCook: 5 minutesTotal: 10 minutes
Print Pin it Rate recipe Save recipe
Servings: 2 cups 1x

Ingredients

  • 3 cups frozen chopped kale
  • 1/2 cup grated parmesan cheese
  • 1/4 cup sliced almonds
  • 1 tbsp dried basil leaves
  • 1/2 tsp salt
  • 3/4 cup extra virgin olive oil

Instructions

  1. Heat frozen kale in a non-stick pan over medium heat until just defrosted – about 5 minutes
  2. Add defrosted chopped kale, parmesan cheese, almonds, dried basil and salt to a food processor
  3. Process until ingredients are fully combined and an even mixture remains
  4. Turn the food processor on to low speed and slowly stream in olive oil through the spout on the food processor
  5. Continue processing until a smooth, even mixture remains
  6. Store pesto in an airtight container in the fridge for up to one week!
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
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Easy Kale Pesto?

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About Madeline

Hi, I'm Madeline! I am so excited to share my healthy and approachable recipes with you. Here you will find simple, comforting recipes that the whole family will enjoy. Turn on your favorite playlist or podcast and let's get cooking!

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  1. Barbara Alfeo says

    Posted on 4/8 at 10:25 pm

    I absolutely love your recipe! I am writing vegetarian recipe round ups on my blog in 2019 for people who are trying to make more meat-free meals (everyone has to start somewhere). I would love to feature you. You can check out my blog (for beginner environmentalists) at sunshineguerrilla.com. Is it alright if I share this link to your recipe?

    Reply
    • Madeline Tague says

      Posted on 4/9 at 1:45 pm

      Hi! Thank you! and sure feel free to share the link!

      Reply
  2. Jessie says

    Posted on 6/13 at 6:03 pm

    Have you ever tried this recipe with salted almonds? If so, how did it turn out?

    Reply
  3. Chris says

    Posted on 3/28 at 5:18 pm

    Why frozen kale? Can I use fresh?

    Reply
    • Madeline says

      Posted on 3/30 at 10:01 pm

      yes of course you can!

      Reply

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Hi, I'm Madeline! I am so excited to share my healthy and approachable recipes with you. Here you will find simple, comforting recipes that the whole family will enjoy. Turn on your favorite playlist or podcast and let's get cooking!

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