Kale Basil Pesto, with a freeze-ahead option!

Author Johnna


  • 2 cups basil leaves , any variety
  • 2 cups kale leaves , stems removed
  • 1/2 cup pine nuts
  • 1/2 cup Brazil nut parmesan (regular can be used, see note at bottom)
  • 3 cloves garlic
  • 1/4 cup lemon juice
  • 2/3 cup extra virgin olive oil , divided into 1/3 cup and 1/3 cup
  • salt and pepper to taste


  1. In bowl of food processor, fitted with "S" blade, combine all ingredients except olive oil.
  2. Process until ingredients are nearly a paste.
  3. Add in 1/3 cup of olive oil, streaming into the bowl of the food processor while it runs.
  4. If you are freezing the pesto, stop here, remove the pesto from the food processor and place in your freezer container. Pour remaining oil on top of pesto and freeze.
  5. If making pesto to eat now, add in the remaining 1/3 cup of oil while the food processor runs. You may not wish to use all of the oil, stop when it reaches the consistency you like.
  6. *If you are using regular dairy parmesan and making pesto to freeze, you may prefer to not add the cheese to the pesto until you are ready to eat it. Just make a note on top of your freezer container to add in 1/2 cup parmesan when ready to eat. Brazil nut parmesan freezes well, dairy cheeses may not freeze in the same manner.