Kale-Pecan Pesto Recipe | Vegetarian Times Skip to main content

Kale-Pecan Pesto

Any type of kale will work in this pasta sauce as long as it is wilted until tender before blending. Serve with long pasta strands, such as spaghetti or linguine.

Ingredients: 

Ingredients: 

Ingredient Line: 
1 12-oz. bunch kale, stems removed, leaves torn into pieces
Ingredient Line: 
¼ cup toasted pecan pieces
Ingredient Line: 
2 cloves garlic, peeled
Ingredient Line: 
½ cup grated Parmesan cheese
Ingredient Line: 
⅓ cup olive oil

Instructions: 

1. Place kale pieces in large pot with 1 1/2 cups water, cover, and heat over medium-high heat. Cook 5 minutes, or until kale is wilted but still bright green, tossing occasionally. Add more water while cooking if necessary. Drain, reserving cooking liquid. Cool.

2. Blend pecan pieces and garlic cloves in food processor until finely chopped. Add cooled kale, and blend until thick paste forms. Add Parmesan, and blend until smooth. Add oil and 2 Tbs. kale cooking liquid, and blend until smooth, adding more liquid if necessary to obtain desired consistency. Season with salt and pepper, if desired.

Nutrition Information: 

Calories: 
136
Protein: 
3 g
Total Fat: 
13 g
Saturated Fat: 
2 g
Carbohydrates: 
4 g
Cholesterol: 
4 mg
Sodium: 
88 mg
Fiber: 
<1 g
Sugar: 
<1 g
Yield: 
Serves 8

Comments on this Recipe

Awesome! I doubled the garlic and added a splash of olive oil. This was the sauce on a pizza with sun dried tomatoes, red peppers, and a sprinkle of feta. Yumm!

i've made his a few times now and can't get enough of it. i've put it on pasta, sandwiches and just used it as a dip for veggies. what a great way to eat kale!!!

I am a pesto FAN, and never heard of using kale. This should be interesting and tasty too. Out of all my Kale recipes this should be awesome.

I love kale and pesto and can't wait to try this. So simple and so good for you! I like Suzi's idea of using it as a dip. Bet it would be good on sandwiches/paninis, too!

Came out pretty bland, save for the garlic. It's missing something, just not sure what. A little more salt made it taste better, but it needs more oomph. Was dry, too, though we added about 4 tbsp of the reserved cooking liquid.

It was delicious. I love the fact that it was quick to make.