Recipes › Sauce › Kale Pesto Recipe

Kale Pesto Recipe

Recipe by Pedro M. A. Neves

This vibrant kale pesto transforms the hearty leafy green into a bold, herbaceous sauce that rivals traditional basil versions. Served over fresh pasta with roasted vegetables and creamy ricotta, this modern Italian-inspired main course delivers rich umami flavor with a nutritious green vegetable base. The pesto's nutty complexity comes from toasted pine nuts and aged Pecorino Romano cheese.

Ingredients

• 300g fresh kale (Tuscan or curly), stems removed
• 80g pine nuts, lightly toasted
• 60g Pecorino Romano cheese, grated
• 3 cloves garlic, peeled
• 120ml extra virgin olive oil
• 30ml fresh lemon juice
• 2.5ml (½ teaspoon) fine sea salt
• 1ml (¼ teaspoon) freshly ground black pepper
• 400g dried pasta (pappardelle or tagliatelle)
• 200g fresh ricotta cheese
• 100g roasted cherry tomatoes
• 30g Pecorino Romano cheese, shaved (for serving)

Instructions

1. Bring a large pot of salted water to a rolling boil for the pasta.

2. While water heats, place kale leaves, toasted pine nuts, grated Pecorino Romano, and peeled garlic into a food processor.

3. Pulse the mixture 5-6 times until roughly combined; avoid over-processing to maintain texture.

4. With the motor running, slowly drizzle in the extra virgin olive oil in a thin stream until the pesto reaches a chunky spreadable consistency.

5. Add lemon juice, salt, and pepper; pulse 2-3 times to combine.

6. Cook pasta according to package directions until al dente; reserve 240ml (1 cup) of pasta water before draining.

7. Transfer drained pasta to a large bowl and add kale pesto, then toss gently, adding reserved pasta water in 60ml (¼ cup) increments to reach desired sauce consistency.

8. Divide pasta among four serving plates and top each with a generous dollop of fresh ricotta, roasted cherry tomatoes, and shaved Pecorino Romano cheese.

Substitutions

• Substitute pine nuts with walnuts or toasted sunflower seeds for a different nutty profile and lower cost
• Replace Pecorino Romano with aged Parmigiano-Reggiano for a milder, sweeter cheese flavor
• Use blanched spinach or arugula instead of kale for a lighter, more delicate pesto
• Swap ricotta with burrata or fresh mozzarella for a creamier, more indulgent topping

Tips

• Toast pine nuts in a dry skillet over medium heat for 3-4 minutes, shaking frequently, to enhance their nutty flavor and prevent raw taste
• Do not over-blend the pesto; maintain a chunky texture rather than a smooth paste for more interesting mouthfeel and visual appeal
• Reserve pasta water before draining; its starch helps emulsify the pesto and clings better to the pasta
• Serve immediately while the pasta is still warm; the heat will slightly soften the ricotta and meld flavors together

While traditional pesto hails from Genoa and uses basil, Italian cuisine has long embraced regional vegetable variations. Using robust greens like kale reflects the rustic cooking traditions of southern Italy, where hearty greens were combined with simple ingredients to create economical yet flavorful dishes.

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