Rachael Ray’s Kale Pesto

Yield: 6 servings
Calories: 265

Trade your regular pesto for this kale base one. This four-season sauce is packed with superfoods. Kale is full of fiber and calcium and pine nuts are a good source of antioxidants and good fats. This sauce is quick and easy to make and is a healthy way to top off any pasta.


  • 5 to 6 cups lacinato kale, coarsely chopped
  • juice of 1 lemon
  • 1/4 cup pignoli (pine nuts)
  • 1/4 to 1/8 tsp nutmeg, freshly grated
  • 1/2 cup pecorino cheese, freshly grated
  • salt and pepper
  • 1/3 to 1/2 cup EVOO olive oil


1. In a food processor, pulse the kale* to finely chop. Add the lemon juice, pine nuts, nutmeg, cheese, and salt and pepper. Pulse to combine, then transfer to a bowl.


2. Stir in the EVOO, in a slow stream to a count of 6. Taste and adjust the seasonings.


3. To serve, cook 1 pound pasta to al dente. Drain, reserving 1 cup of the cooking water. Toss together the pesto, starchy water, and pasta.


*Lacinato kale is also called Tuscan, black, or dinosaur kale.


Serves 6

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This recipe was recently featured in How Rachael Ray’s 2 Perfect Sauces Make 5 Healthy Weekday Meals.

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