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Overhead horizontal image of a white ceramic bowl of green homemade pesto at the center of the frame, with a spoon, whole almonds, a piece of Pecorino cheese, and a folded red and white checkered cloth, on a brown wood background.

Kale Almond Pesto

  • Author: Shanna Mallon
  • Total Time: 15 minutes
  • Yield: 1 1/2 cups 1x


Craving a classic pesto but don’t want to break the bank? Try this kale almond version. It boasts the same earthy flavor without the hefty price tag.




  1. In a small, dry pan over medium-low heat, toast the almonds, tossing occasionally until fragrant and lightly browned, about 5 minutes.
  2. In a food processor, pulse the almonds and smashed garlic with a pinch of salt until finely chopped, about 30 seconds. Add the kale, grated cheese, and lemon juice, and pulse until combined, scraping down the sides with a spatula as needed to make sure everything is fully incorporated.
  3. With the motor running, add the oil slowly in a thin stream until the pesto reaches the desired consistency. Season to taste with salt and pepper. Store in the refrigerator in an airtight container for 5-7 days, or freeze in ice cube trays for individual pesto blocks.
  • Prep Time: 10 minutes
  • Cook Time: 5 minutes
  • Category: Pesto
  • Method: Stovetop, No-Cook
  • Cuisine: Sauces

Keywords: pesto, kale pesto, almond, kale