Giada Kale Pesto

From The Cookbook: Eat Better, Feel Better

This vibrant giada kale pesto feels like a burst of freshness in a bowl—it’s that good. It’s made with simple ingredients like baby kale, walnuts, and fresh lime zest, and the flavors are just incredible.

It takes 25 minutes to prepare, which gives me just enough time to set the mood with cozy vibes while it’s cooking. It’s my favorite snack because it’s healthy and so easy to make. I like to serve it with fresh vegetables—it never disappoints.

Recipe Ingredients

3/4 cup walnuts, coarsely chopped
1 (5-ounce) container baby kale, stems removed
1/2 cup extra-virgin olive oil, room temperature
1/2 teaspoon grated lime zest, fresh
2 teaspoons fresh lime juice
1 teaspoon kosher salt

How To Make Giada KALE PESTO

Make the Pesto

Process the Walnuts and Kale: In a food processor, pulse the walnuts a few times until they’re not too big, not too small. Then add the kale and pulse a few more times to break up the leaves. Don’t overdo it, we’re just getting started!
Add the Final Touches: Now add the oil, lime zest and juice, and salt to the processor. Puree until the pesto reaches a smooth consistency that’s just perfect for dipping, slathering, or basically devouring.

Store the Pesto

Keep it Fresh: Transfer the pesto to an airtight container and press a piece of plastic wrap directly onto the surface. Store it in the fridge and use it within 5 days, or when you get a hankering for it.

Recipe Tips

Boost Kale Flavor: Sauté the kale with a generous amount of garlic before blending it with lemon zest, pine nuts, and Parmesan for an unforgettable, aromatic pesto.
Simplifying the Blending Process: To prevent your blender from getting clogged, blend a small portion of the basil and kale mixture at a time, adding it to the larger mixture to finalize the pistachio-colored sauce.
Nutty Variations: Experiment with walnuts, almonds, or pumpkin seeds to create distinct flavor profiles, while still utilizing the rich, savory taste that these nuts provide in the kale pesto sauce.
Stretching a Penny: Instead of using entire bunches of kale, mix in baby spinach or arugula, leveraging the former’s delicate taste to balance the kale, reducing food waste, and conserving your grocery budget.
Meal Prep Pesto Pasta: Cook pasta up to 2 hours in advance, toss it with a tablespoon of olive oil to prevent sticking, then top with freshly prepared Giada kale pesto when ready to eat for the easiest yet most flavorful weeknight meal plan.

Recipe FAQs and Variations

Can I use other types of kale in the pesto?

Yes, you can use curly or lacinato kale, but baby kale is preferred for its mild taste.

How long can I store the pesto in the fridge?

Transfer the pesto to an airtight container and store it in the fridge for up to 5 days.

Can I make the pesto without a food processor?

While a food processor is preferred, you can also make the pesto in a blender or with a mortar and pestle.

Can I use frozen kale in the pesto?

Yes, but thaw and squeeze out excess moisture before using it in the recipe.

Check out More Giada Recipes:

Recipe by Giada De LaurentiisCourse: AppetizerCuisine: ItalianDifficulty: Easy

Servings

servings

Prep time

minutes

Cooking timeminutes

Calories

145

kcal

Ingredients

3/4 cup walnuts, coarsely chopped
1 (5-ounce) container baby kale, stems removed
1/2 cup extra-virgin olive oil, room temperature
1/2 teaspoon grated lime zest, fresh
2 teaspoons fresh lime juice
1 teaspoon kosher salt

Directions

Make the Pesto
Process the Walnuts and Kale: In a food processor, pulse the walnuts a few times until they’re not too big, not too small. Then add the kale and pulse a few more times to break up the leaves. Don’t overdo it, we’re just getting started!
Add the Final Touches: Now add the oil, lime zest and juice, and salt to the processor. Puree until the pesto reaches a smooth consistency that’s just perfect for dipping, slathering, or basically devouring.
Store the Pesto
Keep it Fresh: Transfer the pesto to an airtight container and press a piece of plastic wrap directly onto the surface. Store it in the fridge and use it within 5 days, or when you get a hankering for it.

Nutrition Facts

12 servings per container

Amount Per ServingCalories145
% Daily Value *
Total Fat 14g 22%
- Saturated Fat 18g 90%
Cholesterol 0mg 0%
Sodium 195mg 9%
Total Carbohydrate 8g 3%
- Dietary Fiber 2g 8%
- Sugars 5g
Protein 2g 4%

* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.