Last updated on July 28th, 2024
Are you looking for fun and interesting ways to vary your diet and introduce new foods to your kids? Maybe you are just interested in some new twists on your favorite Italian dinner recipes?
I can help! I’m a mom of four living in Tuscany since 2012 and I am always coming up with new ways to dress up classic Italian favorites.
In this recipe, I will share with you my foolproof recipe for Italian kale pesto, a staple in our house during the winter when kale is in season and a go-to potluck and picnic item to share with friends and family. Serving this Italian kale pesto is a favorite way of mine to get my kids to eat some extra greens. I guarantee that if you don’t tell your kids it’s not classic pesto, they won’t even know. I also like to keep several batches in my freezer for easy weeknight meals!
Jump to Section
What Is Italian Kale Pesto?
Italian kale pesto is a creamy pasta sauce made from kale, pine nuts or walnuts flavored with olive oil, garlic and grated parmesan.
Italian kale pesto is most traditionally used to dress pasta but you can also use it as a condiment as you would any other kind of pesto such as in minestrone soup, on sandwiches or as a dip.
Vegan Kale Pesto: To make vegan kale pesto, simply omit the parmesan cheese, adjusting for seasoning.
Italian Kale Pesto Ingredients
Cavolo Nero (Kale)
This Italian kale pesto recipe is made from dinosaur kale, sometimes called Tuscan kale. Use 1 bunch kale, about 8-10 ounces. Clean and destem the kale, which you can watch how to do here.
Garlic
Use whatever garlic you prefer, purple or white. You will need two cloves peeled and smashed. Read all about garlic, the different types and how to peel and smash it in How To Peel Garlic – Best Easy & Fast Ways + How To Chop And Store It.
Toasted Nuts
Italian kale pesto calls for ⅓ cup either toasted pine nuts or toasted walnuts (I like both but use walnuts more frequently because they are more affordable).
To toast the nuts, heat a small skillet over low heat and toast gently until golden, stirring the nuts often so they don’t burn.
Other Ingredients For Italian Kale Pesto
- ¾ cup extra virgin olive oil
- ¾ cup grated parmesan cheese (about 2.25 oz / 65 grams)
- ½ teaspoon salt
- Freshly ground black pepper to taste
Selecting Olive Oil: Need help choosing an olive oil? Check out my favorites in 15 Best Italian Olive Oils – To Enjoy in Italy & Bring Home as a Souvenir and Best Italian Olive Oil Brands in America – Where to Buy Them and How to Store Them.
How To Make Italian Kale Pesto
Bring a large pot of water to a boil and salt well. While the water boils, prep the kale by cleaning it and removing the stalky stems. Add the kale to the boiling water and cook for about 1 minute. Remove with tongs and shock it in an ice bath or under running it under very cold tap water when finished. If you are using the Italian kale pesto now, bring the water back up to a boil to cook the pasta.
Drain kale well and wring out the extra water. If you are cooking pasta, do it now with my tips here.
In a food processor or with an immersion blender, blend the kale, toasted nuts, garlic, salt, parmesan cheese, if using, and olive oil together to get a smooth, even consistency. Test for salt and pepper.
When the pasta is al dente, drain well, reserving a cup of the starchy cooking water.
Toss the pasta with the Italian kale pesto, adding a bit of the pasta cooking water if it’s too dry or sticking together.
Serve immediately with parmesan cheese or store the pesto in an airtight container in the refrigerator for up to 5 days until ready to use.
Italian Kale Pesto Substitutions And Variations
- Italian kale pesto can be made to dress any short pasta (such as penne or farfalle) for a room temperature or cold potluck or picnic dish. It holds up well to long hours without refrigeration and won’t go bad.
- To make a kale pasta salad, bulk up the recipe by adding halved cherry tomatoes and cubes of mozzarella. I also like to add cooked spring vegetables such as bite sized green beans, asparagus or peas.
- Use wholegrain pasta instead of regular pasta for a heartier version.
How To Serve Italian Kale Pesto
Italian kale pesto is most commonly used in Italy as a pasta sauce but the sky’s the limit when it comes to incorporating it into other recipes.
Dressing pasta is my Italian family’s favorite way to use it but it can also be used as any other pesto would be such as in sandwiches, as a dip for vegetables, on rice or other starch, with grilled meats or fish or as a base for a new and interesting salad dressing (just add more olive oil to thin it out).
How To Store Italian Kale Pesto
Italian kale pesto can be stored in the refrigerator in an airtight container for up to 5 days. Alternatively, you can also freeze Italian kale pesto for up to three months. You can do this in one big container or batch it into small portions using ice cube trays or zip lock freezer bags.
To keep Italian kale pesto from oxidizing and turning brown, cover it with a layer of plastic wrap, being sure the plastic wrap is touching the top of the kale pesto.
Looking for kale recipes? Check out:
Polenta with Cannellini Beans and Kale
Creamy Italian Kale Soup
Italian Kale Salad with Gorgonzola
Tuscan Kale Crostini
Italian Kale Pesto
Creamy Kale Pasta
Popular Tuscan Kale Recipes
Do you enjoy making and eating Italian pasta? If so, check out these recipes:
Orecchiette Pasta Recipe
Pici Pasta Recipe – How To Make Tuscany’s Hand Rolled Spaghetti
Tagliatelle Recipe + How to Pronounce It
Cacio e Pepe Recipe – Pronounce it and Make it Like an Italian (+ Audio)
Fresh Pomodoro Sauce Recipe – An Italian Summer Tradition
Pomodoro Sauce Recipe – Made With Canned Tomatoes
Creamy Kale Pasta Recipe
Italian Kale Pesto Recipe
Aglione Sauce Recipe
Pappardelle alla Boscaiola Recipe
Italian Kale Pesto
Ingredients
- 1 bunch kale (about 8-10 oz), cleaned and destemmed
- 2 cloves garlic
- 1/3 cup toasted pine nuts or walnuts
- 3/4 cup extra virgin olive oil
- 3/4 cup grated parmesan cheese (about 2.25 oz, or 65 g)
- 1/2 tsp salt
- freshly ground black pepper to taste
Instructions
- Bring a large pot of water to a boil and salt well. While the water boils, prep the kale by cleaning it and removing the stalky stems. Add the kale to the boiling water and cook for about 1 minute. Remove with tongs and shock it in an ice bath or under running it under very cold tap water when finished. If you are using the Italian kale pesto now, bring the water back up to a boil to cook the pasta.
- Drain kale well and wring out the extra water. If you are cooking pasta, do it now.
- In a food processor or with an immersion blender, blend the kale, toasted nuts, garlic, salt, parmesan cheese, if using, and olive oil together to get a smooth, even consistency. Test for salt and pepper.
- When the pasta is al dente, drain well, reserving a cup of the starchy cooking water.
- Toss the pasta with the Italian kale pesto, adding a bit of the pasta cooking water if it’s too dry or sticking together.
- Serve immediately with parmesan cheese or store the pesto in an airtight container in the refrigerator for up to 5 days until ready to use.
