Breaking up is hard to do. Sometimes you hang onto that last little bit before letting go. The store-bought pesto I’ve been eating had just enough Parmesan cheese in it to remind me that I’m “vegan” but not enough to cause major damage. Still, I knew it was time to change up one of my favorite recipes and start enjoying kale pesto instead.
Anyone who knows me, knows how much I love basil. Basil is my main squeeze. Basil had me at hello. Basil is like the always faithful boyfriend who never lets you down… until he does. This year, our basil plants didn’t grow well, and the basil at the store is just sad. I like the store-bought pesto, but since it contains dairy, I can’t have it anymore.
Meanwhile, kale and I have this sorta love-hate relationship. I know that kale is super healthy for you, but the taste… blech! Kale is like the James Dean bad boy. You know you want to be with him, you can’t stand to be with him, yet… you keep going back to him.
Basil left me no choice. I had to break up with him. On a post-it note. It’s not you… it’s me. I was bound and determined to make a kale pesto recipe that left me just as satisfied as when I was dating basil.
If you don’t want to cut up a bunch of kale, buy one of those big bags at the salad bag section at your grocery store. Kale does the same thing as spinach – it starts out big and boisterous but quickly disintegrates. Rather than the traditional way of making pesto with basil where you add the basil and ingredients and voila you are done… with kale, you need to keep adding more and more kale. You will need a lot more than you think!
When making pesto, this recipe or any kind, you always want to add and mix your ingredients first, and then gradually add the olive oil while the food processor is running. This process is called emulsify and it’s how the oil blends and binds.
Psst… want garden harvest recipes you can make all year long? Click below…
If you have never tried any of the superfoods from Living Intentions, they are wonderful healthy add-ons to your recipes. I used the vegan cheesy salad booster to this pesto and it blended quite well with the nutritional yeast to give it a faux Parmesan taste.
The kale pesto was a huge success. It has the taste of basil pesto – including the Parmesan – but with kale and no cheese. Don’t worry basil… maybe we can get together for coffee sometime. I still want to be friends.
Click on the recipe card to open a new window for a printable version.
More Pesto
Like pesto? Be sure to check out 297+ Surprising New Ways to Make Pesto – Dairy Free and Vegan.
Are you Inspired?
Be sure to download your FREE Garden Harvest Cookbook for plant to plate recipes all year long!
Love, hugs, and loving on the bad boy of greens.
Yum! This looks fabulous 🙂
Thanks so much Liz for stopping by to share your kind words! Hugs, Holly
I’m a huge fan of pesto and this looks like a great alternative way of making it.
I’m also thinking of growing Kale in the Garden, so this would be a great use of it.
Kale is healthy!
Thanks for Sharing xx Dandy http://www.dandelionblue.co.uk/
Hi Dandy – Thank you so much for stopping by to say hello and share! I hope to see you again soon. Hugs across the big pond, Holly
This looks so bright and nutritious and inviting. A good use for the kale my mum is growing me at the moment.
Hi Laura – I’m going to try and grow kale in our garden next year! Thanks so much for stopping by to say hello and hope to see you again soon. Hugs across the big pond, Holly
This sounds delicious. I actually love kale and use it frequently in salads and even stews, but I love the idea of changing up pesto. I still adore basil pesto though, vegan traditional, either just skipping the cheese or using nutritional yeast.
Hi Debbie – I don’t know why my basil is so sad this year, but the more I eat the kale pesto the more I’m loving it. Thanks for stopping by to share and hope to see you again soon! Hugs, Holly
Such valuable insights and inspiration for optimizing family health with nutrient-dense meals and green living practices. Kudos!
Hi Dr. Orie – Thank you so much for taking the time to stop by and share. I hope to see you again soon. Hugs, Holly
Hmm… That seems to be delicious.
It has been awhile since I last made kale here. I usually made chips though.
Thank you for sharing this recipe on #TipTuesday.
HI Debbie – Hubby loves the kale chips so I try and make those for him with the leftovers. Thanks for hosting! Hugs, Holly
Beautiful shots you have of your recipe! What a great way to incorporate a nutritious food and to make and use throughout the week.
Hi Lori – Thank you for your kind words about the recipe and the photography! I’m working on improving my photography skills so your sweet comments are very much appreciated. Hope to see you again soon. Hugs, Holly
Your recipe sounds very unique and tasty! I see kale everywhere these days, and this is one way I never thought of using it until now. Thanks so much for sharing this with us at Merry Monday! We hope you’ll join us again starting tonight! 🙂
Hi Christine – I wouldn’t miss the party of the century! Thanks so much for stopping by to say hello and hope to see you again soon! Hugs, Holly
This Kale Pesto is very pretty. Thank you for sharing at the Recipe Swap.
Hi Kathy – First time at the swap – look forward to joining you regularly! Hugs, Holly