Easy Kale Pesto Sauce Recipe

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This is an Easy Kale Pesto Recipe that you can customize to your liking. It’s AMAZING on zoodles, pizza, crackers and in salad.

Kale Pesto Recipe (2)

Ingredients for the Kale Pesto Sauce Recipe:

  • 2 cups kale chopped and packed into the cup
  • 1 tbsp lime juice

Use lemon juice if you like that better but the citrus keeps this sauce the bright green color that is so appetizing and makes it taste FRESH.

  • 1/3 cup Nuts *whatever kind you like~ I used toasted walnuts.

Traditionally pine nuts are used in pesto sauces. But, those are hard to come by sometimes (and they are spendy).

I have used, pistachios,  cashews (amazing flavor) and toasted walnuts in this sauce. It really is up to you.

  • 1/2 tsp powdered garlic *to taste

Wait until the end to add more than the 1/2 teaspoon. You don’t want to overpower the other fresh flavors.

This is a guide. Start with 3/4 cup of olive oil and if you want your pesto thinner add it in one tbsp at a time. How much you use will really depend on what dishes you are planning to make with this sauce.

  • 1/3 cup Parmesan Grated or shredded but shredded is best in this recipe.

Yes, of course you can use the Parmesan in the green can. But if you do, omit the salt until you taste it at the end.

  • Optional Basil

Basil is an AMAZING herb. But it’s especially delicious with dishes that contain tomato.

Traditionally Pesto Recipes contain basil. Add it if you like it and have it on hand.

How to Make Kale Pesto Sauce:

  • Wash the kale and chop roughly. In a blender or food processor, puree the kale with the nuts, lime juice and garlic until smooth.
  • Add oil at the end and blend a bit more. Season with salt and pepper to taste.

How much oil you will use is entirely dependent on what you are going to use this sauce for.

  • Serve with whatever you like. Such as zoodles, on pizza or Keto bread or meat.
Kale Peasto Sauce ideas

Kale Pesto Sauce Variations and Tips:

  • Use spinach or straight basil if you don’t like kale.

I can’t imagine anyone who hates kale reading this post but I guess anything can happen.

I don’t love kale but it is one of the few vegetables that grows in the climate I live in. So, I find ways to use it because it’s plentiful and super healthy. See what the experts say about Kale.

  • Use more oil to make a thinner sauce if you are using the Kale Pesto Sauce to put on Zoodles.

It will stick to them easier.

  • Use less oil if you plan on using this pesto on pizza.

A more substantial sauce is warranted here. But either way it will make a great pizza.

How can you make this pesto friendly for specific diets?

  • Trade the nuts for seeds like pumpkin or sunflower if you have nut allergies.
  • Trade the Parmesan for  nutritional yeast if you want to go dairy-free for Paleo or any other reason.
  • The calorie count will change with any change you make to the recipe.

If you don’t have a macros app you should check this one out. The basic app is FREE and it’s what we use when we need to calculate macros on the go.

How to store Pesto Sauce:

You can store this sauce in the fridge for 7-10 days in a glass jar or whatever airtight container you like.

If you are going to keep it longer you can freeze it.

In fact, if you plan to use it often you can triple the recipe and freeze it in small containers…an ice tray works well for individual servings. Once it’s frozen just pop out the cube and store in an airtight freezer bag.

This sauce is excellent on:

I think that’s it for the Kale Pesto Recipe…

I hope you love it and as always, if you have any questions comment or just want to say hi please leave us a comment below.

Thanks for stopping by and Keto On!

Brandy

Easy Kale Pesto Recipe FI

Easy Kale Pesto Sauce Recipe

Brandy
This healthy Kale pesto sauce can be made in about five minutes and you can put it on anything! It's the tastiest way to squeeze some healthy kale into your life (and the kids won't even complain).
5 from 1 vote
Prep Time 5 minutes
Total Time 5 minutes
Course Appetizer, Snack
Cuisine American
Servings 6 servings
Calories 320 kcal

Ingredients
  

  • 2 cups kale chopped and packed into the cup
  • 1 tbsp lime juice
  • 1/3 cup Nuts *whatever kind you like~ I used toasted walnuts.
  • 1/2 tsp powdered garlic *to taste
  • 1/2 tsp salt
  • 1/4 tsp ground black pepper
  • 3/4 cup olive oil
  • 1/3 cup Parmesan Grated or shredded but fresh is best in this recipe.

Optional

  • Basil Leaves

Instructions
 

  • Wash the kale and chop roughly. In a blender or food processor, puree the kale with the nuts, lime juice and garlic until chopped and combined.
    Kale Pesto Recipe (1)
  • Add oil at the end and blend a bit more. Blend until it is as smooth as appropriate for your use. (See post for tips) Season with salt and pepper to taste.
  • Serve with whatever you like. Such as zoodles, on pizza or Keto bread or crackers.
    Kale Pesto Recipe (3)

Notes

The nutrition in this recipe is based on six servings.
Can be stored in the refrigerator for 7-10 days. Freezes well.

Nutrition

Serving: 3tbspCalories: 320kcalCarbohydrates: 5gProtein: 4gFat: 33gSodium: 293mgFiber: 2gNet Carbs: 3gFat Ratio per Serving: 92.81%Protein Ratio per Serving: 5%Carb Ratio per Serving: 3.75%
Keyword condiment, dip, sauce
Tried this recipe?Mention @ketocastleinthemountains or tag #ketocastleinthemountains!

The nutritional information is provided as a courtesy. We are pretty careful about our figures but if you ever feel like anything is off please feel free to do your own calculations.

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