Fresh Kale Basil Pesto From the Garden

Making Kale pesto

My veggie garden has been over-run with kale and basil lately so, I decide to make some fresh pesto to enjoy for dinner and to  freeze for future meals.  I initially thought I would just use Kale but after seeing Elle’s post on her blog accordingtoelle, I was inspired to use up as many greens as possible. The mix of basil and kale is a lovely balance to be enjoyed year-round. I also added almonds rather than pine nuts and used Pecorino rather than Parmesan cheese to give the pesto a different flavour from the usual basil pesto.

I look forward to using this pesto on a variety of different dishes including chicken, fish and roasted vegetables.

What are you going to do with your pesto other than use it on pasta?

Garden Fresh Kale Pesto

Prep Time: 15 minutes

Total Time: 15 minutes

Yield: 2 cups

This is a great recipe to keep the flavour of kale going throughout the year. I freeze this pesto in ice cube trays and then pack the cubes into a freezer-safe container.


  • 7 cups prepared kale, stems removed and coarsely chopped
  • 1 cup fresh basil, loosely packed
  • 1 cup sliced almonds
  • 1 tablespoon lemon juice
  • 2 cloves garlic
  • 1 cups Pecorino cheese, freshly shredded (plus more for garnish if making pasta)
  • 1-1 1/4 cup olive oil (depending on consistency)


  1. Place kale, basil, almonds,lemon juice and garlic in a food processor and process until reaching a fine consistency.
  2. Add Pecorino cheese and process briefly.
  3. With the motor running, slowly add the olive oil to the mixture until the consistency is thick but somewhat smooth.
  4. Note: Yours may require slightly less or more olive oil depending on the variety and amount of kale.
Recipe Management Powered by Zip Recipes Plugin

Kale Pesto

You Might Also Like

1 Comment

  • Reply
    Try Mary Rolph Lamontagne’s Recipe for Fresh Kale Basil Pesto | Struik Lifestyle
    August 26, 2015 at 6:02 pm

    […] Complete recipe: Savour & Save […]

  • Leave a Reply