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  • Writer's picturechefgabyschuster

Kale Pesto

Updated: Aug 15, 2022

Did you buy kale and are bored of cooking it the same way all the time? Or you never buy kale because you tried it once and didn't like it? This recipe is quick, and even brings a smile to the little ones. You can substitute the ingredients with whatever you have on hand or following any allergies you have at home. I added pistachios that can be substituted with any kind of roasted nuts or seeds.

Since we are using the kale stems It is very important not to skip steps 1 through 5. This will help to break down the fiber/hard texture and helps us to get a smoother consistency, and this way we can use the whole vegetable. Feel free to add fresh basil, eat it with your favorite pasta, spread it on your sandwiches or add to any meal. I had some pesto and brown rice leftovers, so I mixed both, wormed them up, and added feta cheese for a quick lunch!

Yield: 3 cups Prep time: 20 minutes.


1 bunch of kale

2 cloves garlic

2 to 3 tablespoons lemon juice

¼ cup pistachios

¼ to ⅓ cup extra virgin olive oil

Parmesan cheese to taste

Salt and pepper


  1. Wash the kale

  2. Separate the stem from the leaves

  3. Slice the stem

  4. Blend the stem with a little of olive oil, garlic, parmesan cheese and lemon juice

  5. Blend well until a creamy texture is obtained

  6. Add the chopped kale leaves, more lemon juice, parmesan, olive oil, pistachio, salt and pepper to the blender

  7. Blend pulsing, until a slightly coarse/chunky mixture is obtained

  8. Taste

  9. Decide whether to add more salt, pepper, lemon, parmesan or olive oil

  10. If you would like to get a slightly creamier sauce keep blending and adding more nuts or oil until you get the desired texture

  11. Enjoy it hot, or cold! It's up to you!

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