Kale Parsley Pesto

Toasted pine nuts, quality Parmesan, extra virgin olive oil and a squeeze of fresh lemon juice bring out the best of kale’s deep, earthy flavors in this quick Kale Parsley Pesto.

  • Prep Time:
    15 minutes
  • Total Time:
    15 minutes
  • Makes:
    2 cups 1x
  • Prep Time:
    15 minutes
  • Total Time:
    15 minutes
  • Makes:
    2 cups 1x
  • Ingredients

    • 8 cups coarsely chopped kale, no stems (about 4 ounces)
    • 2 cups fresh parsley or basil (about 1 ounce, some stems ok)
    • 1 cup grated Parmesan cheese
    • 1/2 cup toasted pine nuts
    • 1/2 lemon, juiced
    • 3 cloves garlic
    • 1/2 teaspoon kosher salt
    • 1/2 cup extra virgin olive oil


    1. Add ingredients to food processor. Combine all ingredients in a food processor, starting with 2 tablespoons lemon juice. Work in two batches if you have a smaller food processor. 
    2. Process until very smooth. Process on HIGH until pesto is very smooth, adding more olive oil as needed to create desired texture. Use a spatula to scrape down the side of the bowl once or twice if necessary. 
    3. Season to taste. Season with additional lemon juice and/or salt, to taste.


    Recipe Notes

    This recipe makes about 2 cups of pesto which is enough for 2 (16-ounce) packages of uncooked pasta. Freeze in 1 cup portions and defrost as needed for a fast, weeknight dinner. 

    Ingredient Notes

    This recipe works well with both parsley, basil, or even cilantro, so use whatever you prefer or have on hand.


    • Serving Size: 2 tablespoons
    • Calories: 120
    • Sugar: 1 g
    • Sodium: 70 mg
    • Fat: 11 g
    • Saturated Fat: 2 g
    • Unsaturated Fat: 9 g
    • Trans Fat: 0 g
    • Carbohydrates: 4 g
    • Fiber: 1 g
    • Protein: 3 g
    • Cholesterol: 3 mg

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