Kale Pecan Pesto

I love how this kale pecan pesto brings a rich, earthy flavor with a bright, fresh finish. I find it incredibly versatile, and it always feels like a vibrant twist on classic pesto.

Why You’ll Love This Recipe

I enjoy this pesto because it blends hearty kale with buttery pecans for a creamy, nutrient-dense sauce. I appreciate how quickly it comes together, and I like using it on pasta, sandwiches, or roasted vegetables. I also love that it’s naturally adaptable, so I can adjust the flavor or texture depending on what I’m in the mood for.

Ingredients

3 cups packed kale (about 1 small bunch), thick ribs removed
½ cup raw pecans
1–2 tablespoons lemon juice, to taste
1 medium-to-large garlic clove
½ teaspoon fine sea salt
½ cup extra-virgin olive oil
½ cup grated Parmesan cheese

(Note: All ingredient amounts are listed in the recipe card below.)

Directions

1. I remove the thick stems from the kale and roughly chop the leaves.
2. I toast the pecans lightly in a dry skillet over medium heat for 2–3 minutes when I want a deeper flavor.
3. I combine the kale, pecans, garlic, lemon juice, and sea salt in a food processor and pulse until everything is finely chopped.
4. With the processor running, I slowly stream in the olive oil until the mixture becomes smooth and creamy.
5. I add the Parmesan cheese and pulse a few more times to blend it in.
6. I taste and adjust the seasoning with more salt or lemon juice if I feel it needs balance.
7. I serve it with pasta, spread it on bread, or drizzle it over vegetables.

Servings and Timing

I find that this recipe makes about 1 to 1 ¼ cups of pesto, which serves about 6 when used for pasta or as a condiment. I typically prepare it in about 10 minutes, making it a quick and easy option for any meal.

Variations

I sometimes swap pecans for walnuts, almonds, or cashews.
I add a pinch of red pepper flakes when I want a bit of heat.
I make it vegan by using nutritional yeast instead of Parmesan.
I blend in fresh basil or parsley when I want a more herb-forward flavor.

Storage/Reheating

I keep this pesto in the fridge for up to 5 days in an airtight container. When freezing, I like pouring it into ice cube trays so I can grab small portions as needed; it keeps well for up to 3 months. I stir it after thawing to bring the texture back together.

FAQs

How long does this pesto last in the refrigerator?

I keep it for up to 5 days in an airtight container.

Can I freeze the pesto?

I freeze it in ice cube trays and store the cubes for up to 3 months.

Do I need to blanch the kale first?

I usually don’t; the raw kale gives a fresh, vibrant flavor. But I sometimes blanch it if I want a milder taste.

Can I make this pesto vegan?

I swap the Parmesan for nutritional yeast to make it fully vegan.

Can I use a blender instead of a food processor?

I can, but I find a food processor gives better control over the texture.

What can I use instead of pecans?

I like using walnuts, almonds, or cashews when I want a slightly different flavor.

Can I reduce the amount of oil?

I can reduce it slightly, but I find the pesto becomes less creamy. Adding a splash of water helps if I want it lighter.

What pasta shapes work best with this pesto?

I love using it with fusilli, penne, or spaghetti because they hold the sauce well.

Can I add herbs to the recipe?

I often add basil or parsley when I want an herbier pesto.

What if the pesto tastes too bitter?

I add a bit more lemon juice, cheese, or a splash of oil to balance the bitterness.

Conclusion

I love how simple yet flavorful this kale pecan pesto is. It’s a quick, wholesome sauce that fits effortlessly into many meals. Whether I toss it with pasta, spread it on sandwiches, or spoon it over vegetables, it always brings a bright, delicious touch to my table.

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