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Kale Pesto

This bright, garlicky kale pesto is just the thing to pair with your favorite Fall recipes. When basil isn’t in season, try this Fall version of pesto.

This kale pesto recipe will change your relationship with kale forever. You can eat this rich, garlicky, deep green magic sauce on everything from roasted fall squash and beets to burrata with crostini.

fresh kale from the garden

You know it’s good for you and want to love it, but it usually sucks.

I am sure you’ve choked it down in a salad or two; maybe it was massaged or whirled into a smoothie… yes, you probably put it in a smoothie.

What You’ll Need

  • lacinato kale, stemmed and roughly chopped
  • garlic, peeled
  • olive oil
  • champagne vinegar
  • pine nuts
  • sea salt
  • water, to thin to desired consistency
kale in a food processor


  1. Place the kale and garlic in a small food processor and chop until kale and garlic are finely minced.
  2. Add the champagne vinegar and pine nuts. Process until the pine nuts are finely chopped.
  3. While running the food processor, add the oil slowly until the mixture is smooth. 
  4. Add salt to taste and a tablespoon or two of water to thin the pesto to the desired consistency. 
fresh kale pesto in a bowl

Serve With

Serve this kale pesto recipe with:

  • Roasted winter squash like acorn squash.
  • Over fresh burrata with crusty bread.
  • Tossed into pasta.
winter squash with kale pesto and couscous

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burrata with crostini and kale pesto

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kale pesto recipe served with burrata and drizzled with olive oil.

Kale Pesto

Laura Reigel
This deep green, garlicky magic sauce is great on roasted vegetables or serve it with burrata and crostini. 
Prep Time 10 minutes
Total Time 10 minutes
Course Sauce
Cuisine American
Servings 6
Calories 130 kcal



Kale Pesto

  • 2 cups lacinato kale, stemmed and roughly chopped
  • 3 cloves garlic, peeled
  • 4 tbsp olive oil
  • 2 tbsp champagne vinegar
  • ¼ cup pine nuts
  • 1 tsp sea salt
  • 1 tbsp water, thin to consistency

Roasted Squash

  • 2 acorn squash , or other fall squash of your choice
  • 1 tbsp oil
  • salt and pepper


Roasted Squash

  • Preheat the oven to 450℉.
  • Cut each squash in half and remove seeds.
    2 acorn squash
  • Slice each half into equally sized wedges.
  • Place the slices on a baking sheet covered with parchment paper, add oil and salt and pepper, roast for 15-20 min. or until lightly browned and tender.
    1 tbsp oil, 2 acorn squash
  • Set aside to eat with your delicious Kale Pesto!

Kale Pesto

  • Place kale and garlic in a small food processor and chop until kale and garlic are finely minced.
    2 cups lacinato kale, 3 cloves garlic
  • Add champagne vinegar and pine nuts. Process until pine nuts are finely chopped.
    2 tbsp champagne vinegar, ¼ cup pine nuts
  • While running food processor add oil slowly until mixture is smooth. 
    4 tbsp olive oil
  • Add salt to taste and a tbsp or two of water to thin to desired consistency. 
    1 tbsp water, salt and pepper

Laura’s Tips + Notes

This deep green, garlicky magic sauce is great on roasted vegetables or serve with burrata and crostini. 



Calories: 130kcalCarbohydrates: 3gProtein: 1.4gFat: 13gFiber: 1g
Keyword appetizer, kale, sauce
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