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Vegan Kale Pesto

Name: Vegan Kale Pesto
Prep time: 5 min
Total time: 5 min
Ingredients: 2 cups packed kale (, I like baby kale for a softer flavor); 2 cups packed basil; ½ cup vegan Parmesan cheese (, make my recipe or use store bought); 4 cloves garlic; ¼- ½ cup veggie broth (, low sodium if needed (see note)); Drizzle of olive oil (see note); ½ teaspoon sea salt (, optional, you may not need this if you make my Parmesan recipe so taste first)

By Sophia DeSantis, Reviewed by Anjali Shah on August 14, 2025

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My family has been putting this easy Vegan Kale Pesto on just about everything since I first made it. In only 5 minutes, fresh kale, basil, and garlic blend into a vibrant and flavorful sauce that’s perfect for pasta, salads, and sandwiches.

White bowl filled with pasta coated with kale pesto and mixed with peas

I’m always on the lookout for little ways to sneak extra greens into my kids’ meals without raising any red flags. Sometimes I’ll blend a kale smoothie or tuck kale into a salad, but I knew I needed something they already loved. Since pesto is a big hit in our house, I figured why not slip some kale into the mix for a boost of nutrition. I tossed it in with the basil, gave it a quick blend, and served it over pasta without saying a word.

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👩🏽‍🍳 Why I Love This Recipe

🍽 Serving Suggestions

🧊 Storage Directions

❓Recipe FAQs

🥣 More Easy Pasta Recipes!

📋 Recipe Card

I was so pleasantly surprised by my kale pesto experiment when I saw the kids spreading it on their veggie paninis and dunking breadsticks right into it. They even started calling it “mom’s special green sauce” at school, and that title definitely fits the bill!

👩🏽‍🍳 Why I Love This Recipe

I absolutely love having this kale pesto recipe on hand. It’s got all the cheesy and garlicky flavors of regular pesto, but I sneak in a bunch of kale for an earthy punch and give it a healthier flavor kick with veg broth. It’s a fresh vibrant sauce that instantly brightens up any meal I made.

The secret to my fragrant kale pesto sauce is using baby kale because it has a softer, less bitter flavor that blends perfectly with fresh basil. The vegan parmesan gives it that classic cheesy and savory taste we all love in a pesto sauce, and a few cloves of garlic add the perfect amount of pungent spice. I use mostly veggie broth with just a drizzle of olive oil to keep it light and less oily. I just blend everything until smooth and serve it. It’s that easy!

This easy kale pesto recipe isn’t your traditional, heavy, oil-based pesto that you can buy at the grocery store. It’s a light, pungent vegan pesto sauce that’s also completely nut-free, so I never have to worry about allergies when I take it to a friend’s dinner. It’s also the perfect way to use up any leftover kale, turning what might have ended up in the compost into a delicious sauce. I hope you give it a try!

🥘 Ingredients

Just a few simple ingredients are all I need to make this flavorful, plant based kale pesto that my family happily puts on just about everything.

Kale: I like to toss in fresh kale for extra greens and nutrients. It blends right in so the kids never notice.

Basil: I use sweet basil for a fresh classic pesto taste we all enjoy.

Vegan Parmesan cheese: I add this for a salty and cheesy flavor without any dairy.

Garlic: I always add a clove or two for a savory flavor.

Veggie broth or oil: I use whichever I have on hand to blend everything into a smooth sauce.

🔪 How To Make

This vegan kale pesto recipe is so simple to make. In just 5 minutes and one easy step, you can have a delicious sauce ready to pour over pasta or roasted veggies.

Blend the ingredients: I place everything into my food processor or blender and blend until it’s pureed. I blend all the way if I want it super smooth, or pulse a few times for a chunkier texture.

Top view of a blender with pureed kale pesto inside

Serve or store: I spoon the pesto over pasta, spread it on sandwiches, or use it as a dip for veggies and breadsticks. If I am not using it right away, I keep it in a jar in the fridge so it is ready for the next meal.

Spoon coming out of a glass jar with pesto inside

💭 Expert Tips

My #1 Secret Tip for making my Vegan Kale Pesto is to start with the freshest greens I can find. I have noticed that when the kale is fresh and crisp, the pesto tastes brighter and smoother. If the kale feels a little tough, I take a minute to pull off the stems before blending. I learned this after rushing through a batch with older kale from the back of the fridge, and the pesto came out more bitter than usual. Now I always take the time to choose fresh bunches, and the flavor is so much better that even the kids notice.

Other Tips To Keep In Mind:

Taste and adjust: I give the pesto a quick taste after blending and add more garlic, basil, or vegan Parmesan if I want a stronger flavor.
Add liquid slowly: I pour in the veggie broth or oil a little at a time so I can control the thickness of the pesto.
Toast the garlic for a milder flavor: If I want less bite, I lightly sauté the garlic before blending.
Double the batch: I often make extra and store it in the freezer in small containers or ice cube trays for quick portions later.
Keep the color bright: I blend the pesto just long enough to combine everything, so the greens stay vibrant and fresh looking.

📖 Variations

I’ve tried so many variations of this vegan kale pesto over time. These are the ones I make most often, so I suggest giving them a try.

Nutty Pesto: I add about a quarter cup of toasted walnuts or almonds before blending. This makes the pesto richer and creamier.

Lemon Zest: I mix in the zest of one lemon and about one tablespoon of lemon juice. It adds a fresh taste that is perfect on roasted vegetables.

Spicy: I blend in a pinch of red pepper flakes or one small fresh chili. My husband likes this one best on sandwiches or stirred into soup.

🍽 Serving Suggestions

In my family, we pour, mix, and spread this kale pesto sauce on so many things. I love to spread it on this veggie supreme pizza as a base instead of traditional tomato sauce or mix it into a light, healthy spinach and arugula salad for layers of earthy flavor.

My kids spread it on their favorite falafel pita sandwich, and my husband dollops it on his vegan egg salad sandwich. When I want a quick dinner for those busy weeknights, I always have some cooked pasta ready to whip up with my pesto for a vegetarian pesto pasta. It’s also great as a dip and marinade for grilled veggies.

🧊 Storage Directions

Refrigeration: I keep the pesto in a sealed jar in the fridge for up to five days.

Freezing: I spoon it into small containers or ice cube trays, freeze until solid, then store in a freezer safe bag for up to three months.

Reheating: I usually don’t heat pesto directly, but I let it come to room temperature or stir it into warm pasta or vegetables so it softens.

❓Recipe FAQs

What if my pesto turns out runny?

If my pesto comes out too thin, I add a little more kale, basil, or vegan Parmesan to thicken it up. Sometimes I’ll also toss in a few extra nuts or seeds if I have them, which helps give it more body. I’ve learned to add the liquid slowly when blending so I can control the thickness right from the start.

How can I make my pesto creamier?

When I want a creamier pesto, I blend in a small handful of cashews or walnuts. If I have time, I soak the cashews in hot water for about 15 minutes first so they blend super smooth. This makes the pesto richer and perfect for spreading on sandwiches or stirring into pasta.

Can I use frozen kale?

Yes, you can use frozen kale if you do not have fresh on hand. I let it thaw completely and then squeeze out as much water as I can so the pesto does not turn out watery. I like to keep a bag of frozen kale in the freezer just for recipes like this because it means I can still make pesto even when I haven’t been to the store.

Fork getting a bite of pasta mixed with pesto and peas

🥣 More Easy Pasta Recipes!

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