Can you substitute kale for basil in pesto?

Yes, kale is a very good substitute for basil in pesto. Our kale pesto recipe is quite similar to our classic basil pesto recipe. We just make some minor adjustments for kale pesto -- the quantity of kale is greater than basil, and we use a bit less of the olive oil and cheese.

How long does kale pesto keep?

Stored in an airtight container in the refrigerator, kale pesto can easily last 5 to 7 days. I have used it a bit longer than that from time to time.

Can you freeze kale pesto?

I don't recommend freezing kale pesto. Food with dairy doesn't tend to freeze too well. Kale pesto keeps well in the refrigerator and has many uses, so I recommend trying to use it with a week.

Can you make kale pesto ahead of time?

Yes, you can definitely make kale pesto ahead of time. You can make it a day ahead of planning to use it, storing it in the refrigerator. You can also make the kale pesto about an hour ahead of time and just leave it in the food processor when done, and prepare the rest of your meal.

Can you make kale pesto without nuts?

Yes, we like to use pumpkin seeds instead of pine nuts when making kale pesto. You could also use sunflower seeds.

Easy Kale Pesto Recipe

Kale Pesto

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Kale makes a nutrient packed pesto and is readily available year round. Easy recipe for a flavorful nut free kale pesto. This kale pesto recipe makes enough to serve with 1 pound of pasta. You may have a bit leftover, depending on how much pesto you like to use per serving.

Author: Cooking Chat
Prep Time: 10 mins
Total Time: 10 mins
Yield: 8 servings 1x
Category: Sauce
Method: food processor
Cuisine: Italian
Diet: Vegetarian

Ingredients

Scale

4 cups tightly packed kale leaves, stems removed
3 garlic cloves
2 tbsp pumpkin seeds, lightly toasted
generous pinch red pepper flakes (optional)
salt and pepper to taste
½ cup grated parmesan cheese
⅔ cup extra virgin olive oil

Cook Mode Prevent your screen from going dark

Instructions

Add the garlic to the food processor, and pulse to mince the garlic.
Add the kale, in two batches, to the food processor, coarsely chopping to create enough room for the other ingredients.
Gradually pour the olive oil into the food processor with the blade running, pureeing until comes to a nice smooth consistency.
Add the pumpkin seeds, red pepper flakes, salt and pepper, cheese, and puree until everything has been incorporated. Give it a stir, and puree a bit more to make sure it’s blended together nicely. Add a bit of extra olive oil if the consistency seems thicker than you would like.

Notes

You can use pine nuts instead of pumpkin seeds. Pine nuts are a typical ingredient in basil pesto. We use pumpkin seeds as we don’t use nuts due to a food allergy.
Gradually add more olive oil if the sauce seems thicker than you would like, after first combining all of the ingredients in the food processor.
I often skip the red pepper flakes, and don’t add extra salt given there is salt in the cheese.
When using leftover kale pesto, take it out of the refrigerator about half an hour before using to bring it closer to room temperature. It will spread or combine with pasta better this way.

Find it online: https://cookingchatfood.com/kale-pesto-recipe/