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A kale pesto recipe is drizzled on a Pesto & Persimmon Salad featuring a plate of sliced persimmons and mozzarella. Garnished with kale leaves, sits on a striped tablecloth next to golden utensils.
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5 from 5 votes

Kale Pesto Recipe

This kale pesto recipe is made with baby kale, toasted pecans, garlic, lemon, and olive oil. It blends together in about 10 minutes in a food processor. Use it on pasta, eggs, or as a salad dressing.
Prep Time10 minutes
Total Time10 minutes
Course: Sauce
Cuisine: American
Servings: 6
Author: Reed Dunn

Ingredients

  • 5 ounces baby kale
  • 1 cup fresh parsley chopped
  • 1 garlic clove
  • 1 lemon
  • 1 teaspoon kosher salt
  • ½ teaspoon black pepper
  • ⅓ cup chopped pecans toasted
  • ½ cup olive oil

Instructions

  • Add baby kale, parley, garlic and zest and juice of 1 lemon to the bowl of a food processor. Pulse 15 to 20 times, until greens are finely chopped and well combined.
  • Add in chopped pecans, salt and pepper. With food processor running on low, slowly drizzle in ½ cup olive oil until well combined, but not too oily.
  • Store in an air-tight container in the refrigerator for up to a week.
  • To make the salad, alternate slices of persimmon with fresh mozzarella atop a bed of Baby Kale Pesto. Drizzle on more pesto and garnish with toasted, chopped pecans.