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Under 30 Minutes

Kale Pesto


For a new spin on classic pesto, go beyond basil and consider April's abundance of leafy greens: in addition to the kale used here, arugula and baby spinach also puree up into a nutrient-rich sauce, bursting with flavor. Serve with pasta, vegetables, and meats, or as a sandwich spread.

  • Prep:
  • Total Time:
  • Yield: Makes 2 cups

Photography: Aaron Dyer

Source: Martha Stewart Living, April 2016


  • 1 clove garlic
  • 1/2 cup blanched almonds, toasted
  • 1/4 cup finely grated Parmesan
  • 10 ounces kale
  • 1/2 cup extra-virgin olive oil
  • Coarse salt


  1. In a food processor, pulse garlic and almonds until finely chopped. Add cheese and half of kale; pulse until combined. Add remaining kale; pulse to a paste. With motor running, pour in oil. Season with salt.

Reviews Add a comment

  • MS10199832
    23 SEP, 2016
    Only reason I gave it 4 stars instead of 5 is that it does need a handful of fresh basil for perfect flavor. Made it with the fresh spinach alternative in the article & it was fantastic!