Kale Pesto

35 10 servings, 2 Tbsp. (30 mL) each
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10 servings, 2 Tbsp. (30 mL) each

Hale to Kale! Our Kale Pesto recipe makes a big batch. This pesto recipe is perfect to freeze for later use.

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What You Need

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Make It

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  • Cook garlic in large pan of boiling water. Add kale; cook 30 sec. Drain. Cool 10 min. Squeeze out excess water. Place kale in food processor container.
  • Add nuts; process until finely chopped. Slowly add dressing, then oil through feed tube, processing constantly until blended. Spoon into medium bowl. Stir in cheese.

How to Freeze Pesto

Prepare pesto as directed, but do not add the cheese. Spoon 2 Tbsp. pesto into each section of ice cube trays; freeze until firm. Remove pesto from ice cube trays; place in freezer-weight resealable plastic bags. Freeze up to 4 months. Thaw in refrigerator, then place in medium bowl and mix with the Parmesan cheese before using as desired.

Serving Suggestion

Cook 220 g spaghetti; drain, reserving 1/4 cup pasta cooking water. Toss spaghetti and reserved cooking water with 1/2 cup pesto. Makes 4 servings.

Gift Giving

This easy-to-make pesto makes a great hostess gift. Spoon into small jar with lid, then attach a tag with your favourite recipe using the pesto.


  • 10 servings, 2 Tbsp. (30 mL) each

Nutritional Information

Serving Size 10 servings, 2 Tbsp. (30 mL) each
Calories 140
% Daily Value
Total fat 12g
Saturated fat 2.5g
Cholesterol 5mg
Sodium 190mg
Carbohydrate 6g
Dietary fibre 1g
Sugars 1g
Protein 4g
Vitamin A 60 %DV
Vitamin C 30 %DV
Calcium 10 %DV
Iron 6 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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