Kitchen notes · a little help before you start
Kale Pesto
Kale Pesto brings together kale, lemon, and walnuts. There is a blending step in this method. The quick notes will help you get the small jobs lined up before you start.
- Prep
- 10 min
- Total
- 10 min
- Original yield
- Serves 4
- Ingredients
- 8 listed
Make it part of your week
Recipe categories & planning details
- Meal type
- Dips & sauces
- Cuisine
- American
- Preparation & total time
- Prep: 15 minutes or less · Total: 30 minutes or less
- Dietary characteristics
- Vegetarian
A few quick notes
1. Get the blending equipment ready
There is a blending step in this method. Set up the appliance called for and follow its instructions along with the recipe, including any cooling or handling directions before blending.
Get to know the ingredients
Kale
Look at how this ingredient comes into the method: Make sure your kale leaves are washed well, any excess water is drained away, and any hard stems removed.
Lemon
Look at how this ingredient comes into the method: Zest and juice the lemon.
Walnuts
Look at how this ingredient comes into the method: Add the kale, 1/4 cup lemon juice, 1/2 tsp lemon zest, olive oil, garlic, walnuts, Parmesan, salt, and some freshly cracked pepper to a food processor.
Let’s make it
Choose your servings, then check things off as you go.
Original recipe: Serves 4. Original quantities shown.
Check ingredients as you prepare them. These checks stay on this page.
How to make it
0 of 2 steps completeMake room for Kale Pesto
Review ingredients in your pantry before anything is added. Meal plans use your household size; grocery-only additions use the servings selected above.
The last little job
Keep the last little job in mind
The recipe finishes with this step: If you want a runnier pesto for drizzling, add extra oil, or up to 2 Tbsp water. Set out what you need for that finish before the cooking gets busy.
A few questions you might have
What should I get ready before starting?
Set out the food processor. Read the first preparation step before you get going: Make sure your kale leaves are washed well, any excess water is drained away, and any hard stems removed.
Which little step is worth remembering?
There is a blending step in this method. Set up the appliance called for and follow its instructions along with the recipe, including any cooling or handling directions before blending.
What happens at the end?
Keep this part of the method in view: If you want a runnier pesto for drizzling, add extra oil, or up to 2 Tbsp water.
How do I plan the ingredient amounts?
This version serves 4. Use the ingredient amounts listed for that yield. If you change the number of portions, check equipment and the full method as well as the shopping quantities.
Storage & reheating safety
For cooked, perishable leftovers, refrigerate within 2 hours (1 hour above 90°F), using shallow containers for prompt cooling. Keep the refrigerator at 40°F or below, use refrigerated leftovers within 3–4 days, and reheat hot leftovers to 165°F, checked with a food thermometer. Follow any shorter package limit.
These are general safety limits, not a tested storage or freezing recommendation for this particular dish. USDA leftovers guidance · Safe cooking temperatures
Recipe source: Budget Bytes. Ingredient names and quantities may be adapted for the pantry.
Preparation notes follow the recipe shown here.
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