Kale and Arugula Pesto

Updated: a day ago


I think I have mentioned how much I love pesto. It's the perfect condiment to grilled food, sandwiches, and of course, luscious pasta. Kale and Arugula Pesto is my latest version. In fact, we have been eating all summer. The bold-tasting greens make this version incredibly flavorful. I added a bit of basil too to round out the flavors and some pignoli nuts for texture.


Ingredients for Kale and Arugula Pesto:


5 ounces baby kale

5 ounces baby arugula

1 cup lightly packed basil leaves

1/2 cup + 2 tablespoons extra virgin olive oil

1/3 cup pignoli nuts

4 cloves of garlic

1/2 fresh lemon

1/3 cup parmesan cheese

1/2 teaspoon kosher salt

1/2 teaspoon black pepper


You will also need a food processor. Click HERE if you are interested in learning more about my Cuisinart 14-cup Food Processor.


Time-Saving Tip: The pesto can be made earlier in the day in advance and stored in the refrigerator. It does keep well in the refrigerator but I like it best the day it is made.


Let's see what we need.

We're ready to cook.





Add the kale, arugula, and garlic to a food processor. Pulse until the mixture is coarse. You might have to stir it to get things moving. Once chopped, add the cheese and pignoli nuts and pulse a little more.


Add the basil, salt, and pepper. Pulse until the herb is chopped and squeeze in the lemon. Return the lid to the processor and add the oil while running.


It's ready! Kale and Arugula Pesto is incredibly delicious and fresh tasting. I have been using it in pasta salads this summer.


Enjoy!


Kale and Arugula Pesto:


  • 5 ounces baby kale

  • 5 ounces baby arugula

  • 1 cup lightly packed basil leaves

  • 1/2 cup + 2 tablespoons extra virgin olive oil

  • 1/3 cup pignoli nuts

  • 4 cloves of garic

  • 1/2 fresh lemon

  • 1/3 cup parmesan cheese

  • 1/2 teaspoon kosher salt

  • 1/2 teaspoon black pepper

  • You will also need a food processor. Click HERE if you are interested in learning more about my Cuisinart 14-cup Food Processor.

  • Add the kale, arugula, and garlic to a food processor. Pulse until the mixture is coarse. You might have to stir it to get things moving. Once chopped, add the cheese and pignoli nuts and pulse a little more.

  • Add the basil, salt, and pepper. Pulse until the herb is chopped and squeeze in the lemon. Return the lid to the processor and add the oil while running.

  • Time-Saving Tip: The pesto can be made earlier in the day in advance and stored in the refrigerator. It does keep well in the refrigerator but I like it best the day it is made.