Spicy Kale Pesto. Great stirred through pasta, served on crackers or eaten straight from the spoon.
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5 from 4 votes

Kitchen Basics: A Very Useful Spicy Kale Pesto Recipe

Spicy Kale Pesto is the perfect way to use up a large amount of kale. It is delicious stirred through pasta for a quick meal, served on crackers for a healthy snack or simply eaten straight from the spoon.
Prep Time10 mins
Total Time10 mins
Course: Appetiser/Main Meal, Kitchen Basics
Cuisine: Italian
Keyword: how to prepare kale, kale pesto, spicy pesto
Servings: 8
Calories: 267kcal
Author: Tania @ The Cook's Pyjamas


  • 200 g ( 1 1/2 cups) blanched kale*
  • 1 clove garlic large
  • 160 g (1/2 cup) raw cashews
  • 40 g (1/2 cup) grated Parmesan cheese
  • 120 ml (1/2 cup) extra-virgin olive oil
  • Juice of 1/2 lemon approx. 2 Tablespoons
  • 1 small dried chilli broken
  • Salt & Pepper


  • Place the blanched kale into a food processor and blitz briefly, until the kale is finely chopped.
  • Add the remainder of the ingredients and blitz until well combined.
  • Taste the pesto and add additional lemon juice, salt and pepper if desired.
  • Use immediately or store in glass jars in the fridge for up to one week.


  1.  * Replace the blanched kale with a bunch of young, fresh kale. Blitz the young kale leaves straight into the pesto. 
  2. Store leftover kale pesto in the fridge for up to a week, or freeze it for up to six months.
  3. This pesto is quite thick.  If you prefer a runnier consistency, add a little more olive oil.
  4. If stirring this pesto through pasta, reserve a little of the cooking pasta water to thin out the sauce and help it coat the pasta evenly.
  5. Try your kale pesto spread on crackers for a quick healthy snack.
  6. I have only added a small amount of chilli to this recipe.  Feel free to add more if you want a spicier version.


Calories: 267kcal | Carbohydrates: 9.4g | Protein: 6.2g | Fat: 24.6g | Cholesterol: 4.3mg | Sodium: 102.3mg | Sugar: 1.9g | Vitamin A: 450IU | Vitamin C: 43.7mg