Kale & Basil Pesto

Kale Basil Pesto

Kale & Basil Pesto

Serve this pesto with your favorite pasta, or as an appetizer on toasted baguette slices.


  • 4 cups sliced lacinato kale leaves, stems removed
  • 3 cups fresh basil leaves
  • 1/2 cup toasted walnuts
  • 3/4 cup mild extra-virgin olive oil, divided
  • 2 medium garlic cloves, smashed
  • 1 teaspoon coarse sea salt
  • 1 teaspoon grated lemon zest, plus 1 tablespoon fresh lemon juice
  • Toasted baguette slices, for serving (optional)


  1. Combine kale, basil, walnuts, 1/4 cup olive oil, garlic, and salt in a food processor; process until a finely chopped paste forms, about 30 seconds, stopping to scrape down sides as needed. Transfer to a medium bowl.

  2. Stir in lemon zest and juice and remaining 1/2 cup olive oil until combined. Serve with baguette slices, or over pasta.


  • Pesto may be refrigerated in an airtight container up to 3 days.
  • Choose a mild, smooth extra-virgin olive oil  for a buttery richness that will complement the toasted walnuts and balance the fresh garlic.