This Kale Mint Basil Pesto is a bright, summery sauce that highlights fresh kale and herbs. Use it to dress hot or cold pasta, stir a few spoonfuls into potato salad, spread it on sandwiches or pizza, or serve it on crostini with chopped tomatoes.
This is peak pesto season when farmer’s market kale and freshly cut herbs are at their best. Turning kale into pesto is an easy way to add this nutritious leafy green to family meals—especially when getting picky eaters to enjoy vegetables. While kale chips and roasted kale are also favorites, pesto makes kale versatile and quick to use.
This version combines garden-fresh mint with basil for a lively, aromatic pesto. I prefer to blanch the kale briefly to remove any slightly bitter or chalky taste and to soften the texture before processing. Using high-quality produce makes a difference—local organic vendors often have the freshest leaves.
To store leftover pesto, pour a thin layer of olive oil over the surface in the jar to reduce oxidation and help keep the vibrant green color.
This Kale Mint Basil Pesto is versatile—toss with pasta, add to potato salad, spread on sandwiches or pizza, or serve on crostini with fresh tomatoes for a simple appetizer.
Kale Basil Mint Pesto Recipe
Ingredients
-
1
bunch lacinato kale -
1
bunch basil -
1
bunch mint -
6
garlic cloves -
1/4
cup
pine nuts
toasted -
1/2
cup
extra virgin olive oil -
sea salt and fresh ground pepper
to taste
Instructions
-
Blanch the kale in boiling water for about 20 seconds. Drain and transfer to a bowl of cold water to stop the cooking. Once cooled, squeeze the leaves dry and roughly chop.
-
In a food processor, combine the blanched kale, basil leaves, mint leaves, garlic cloves, and toasted pine nuts. Process until finely chopped, then stream in the olive oil through the feed tube until the pesto reaches a smooth, spreadable consistency. Season with sea salt and freshly ground black pepper to taste.