Easy Kale Walnut Pesto

This kale walnut pesto recipe is ready in just 5 minutes. Make it in the blender and add this pesto to pizza, pasta, eggs, and more!

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Kale Pesto

The Kale Pesto Naan Pizza I shared last week has been sorta popular. So, I thought I’d share just how easy it is to make the sauce.

It takes 5 minutes. You will need a food processor, though. Well, I guess you could use a mortar and pestle? But I don’t have one of those and can’t say how that would turn out.

This Kale Pesto with Walnuts & Parmesan goes with almost everything!Click to Tweet

I snapped some quick photos with my phone when I was making it last Saturday. Here are the steps:

Toast some walnuts.┬áSimply add the walnuts to a dry skillet and heat until they are toasted on each side. There’s┬ámore than you’ll need here but I like to toast extra nuts and use them in oatmeal, pasta, and salads later in the week.

How to Make Kale Pesto

Gather all of the ingredients. I used baby kale to keep life simple. I got this 6-ounce package at Kroger for just $2. It’s already washed and ready to go. Also, I like that baby kale has a milder flavor than the standard curly kale. Lacinato would also be delicious in this dish. I like my pesto nice and garlicky, so I used about four cloves of garlic.

How to Make Kale Pesto

Pulse everything except the extra virgin olive oil.


Once the mixture is chopped, stream the olive oil in to make the sauce. And prepare to fall in love.

Kale Pesto


Try this pesto on pizza or in these ways:

  • Toss it on warm chickpeas or white beans for a quick warm bean salad.
  • Spread it onto crusty whole grain bread for a delicious toast!
  • Drizzle it over scrambled eggs or an omelet.
  • Add it to pasta with a few toasted walnuts or your favorite lean protein like chicken.

Kale Pesto Naan Pizza


Kale Pesto

This kale pesto with walnuts and parmesan is easy to make and tasty addition to many different dishes!
Prep Time5 mins
Course: Appetizer, Salad, Side Dish
Cuisine: American, Italian
Servings: 12
Calories: 119
Author: Marisa Moore Nutrition


  • 4 cups baby kale
  • 1/3 cup toasted walnuts
  • 4 cloves garlic
  • 1/4 cup parmesan cheese
  • 1/3 - 1/2 cup extra virgin olive oil
  • pinch kosher salt


  • Pulse the kale, walnuts, garlic, and parmesan in a food processor until well chopped. With the food processor running on low, add the olive oil until well blended and smooth. 
  • Store leftover kale pesto in a sealed jar for up to a week. 


Calories: 119kcal

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Kale Pesto Recipe

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