Kale Pesto

  • Yield : 2 Cups
  • Prep Time : 10m
  • Cook Time : 3m
  • Ready In : 20m

Kale is a superfood because it is nutrient rich with high levels of beneficial Vitamins A, C & K.  It is a cruciferous vegetable that comes in a few varieties of leafy greens.  For more nutritional information click on the following links 23 Science-Backed Health Benefits of Kale on Helen Nichol’s blog well-beingsecrets.com.

While it can make an excellent salad, it also can be a terrific pesto variety.


  • 8 Cups Kale, stems removed and chopped (about 2 bunches)
  • 1 Cup grated Parmigiano-Reggiano Cheese
  • 3/4 C Extra Virgin Olive Oil
  • 1/2 Cup Pine Nuts
  • 4 Garlic Cloves, minced
  • 2 tsp Salt
  • 1/2 tsp Red Pepper Flakes


Step 1

Bring a large pot of water to a boil. Fill a large bowl with ice cubes and cold water.

Step 2

Blanch kale (plunge into boiling water for 3 minutes). Remove with tongs or slotted spoon, and place in ice bath. The cold water will stop the cooking process and help the kale maintain it's bright green color.

Step 3

After 3 minutes, drain the kale in a colander and squeeze it firmly to press out excess water.

Step 4

Put kale and all the remaining ingredients in a food processor and puree until smooth. Transfer to a container and cover.

Source (Who needs to reinvent the wheel…a great recipe is a great recipe!): True Food, by Dr. Andrew Weil, Sam Fox & Michael Stebner


Short Cut: Make ahead of time and store in the refrigerator for up to 3 days.

Think Out of the Ice Box: This can also be frozen.  I like to freeze in ice cube trays and then store in a ziploc bag.  One cube is about 2 Tablespoons.

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