Kale & Red Pepper Pesto

Before becoming a mom, Valentina Kenney Wein had her own catering business, ran Sur La Table’s cooking program in Santa Monica, and was a contributing recipe writer to the Los Angeles Times, Food Section. She currently lives in Southern California with her husband and two boys. Now that Valentina’s boys are both in school, you can always find her over at her blog, Cooking On The Weekends (and on Twitter and Facebook, of course).

Kale Pesto with Pecans and Roasted Red Peppers
While I think I’m a pretty healthy eater, I’m sometimes shocked to realize I’m eating things with an ingredient list a mile long. Something’s wrong if the list is that long — especially when you’re reading words you’ve never heard of!

It’s quite easy to move away from processed spreads and condiments by making your own. It’s lovely making your own foods with whole unprocessed ingredients — you know exactly what you’re eating. So let’s skip mayonnaise and jarred pasta sauces and throw a few healthy ingredients in our food processors to come up with our own tasty creations. It’s easy and fun — and can be an incredibly flavorful treat!

Pesto is a wonderful way to add rich flavors to foods. Traditional pesto is made with basil, but why not use kale? This pesto is like eating your vitamins — it is a nutritional stand-out!

In this recipe I love roasting some of the ingredients before adding them. It enhances their flavors, and will often eliminate the need to add sugar or too much sodium.

Kale Pesto with Pecans and Roasted Red Peppers

Kale Pesto with Pecans and Roasted Red Peppers
5 from 1 vote

Kale & Red Pepper Pesto

This unique take on pesto is great as a topping or in several different dishes whenever you feel like adding a flare to your meal.

Makes 1-1/4 cups.

Course Condiment
Cuisine Italian
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Yield 8 servings
Calories 143 kcal
Author Valentina Kenney Wein


  • 1/2 cup Pecans roasted
  • 1 medium Red Bell Pepper roasted
  • 1/3 cup Extra Virgin Olive Oil
  • 2 to 4 large Garlic Cloves roasted (here's how to roast garlic)
  • 4 cups packed green Kale Leaves about 1/2 bunch
  • Sea Salt and freshly ground Black Pepper to taste


  1. To roast the pecans: Preheat the oven to 375 degrees F and spread the nuts evenly on a baking sheet. When the oven is preheated, put the baking sheet in and roast until the nuts look a bit oily and are very aromatic, about 4 minutes. Set aside to cool.
  2. To roast the pepper: Place it directly on top of a high flame on the stove and let it cook for a few minutes. You'll hear it crackle as the skin begins to char. Use metal kitchen tongs to turn the pepper as each side chars. It should be mostly, but not completely black. Then place the pepper in a bowl and cover it tightly with plastic wrap and let steam for about 5 minutes. Remove the plastic and let the pepper become cool enough to handle. Gently peel the skin off the pepper. Break or cut the pepper into a few pieces and then use a paring knife on the inside to remove the white membranes and seeds. Set aside.
  3. Wash, dry, and remove any tough stems from the kale.
  4. In a food processor, make the pesto by blending the kale with the roasted pecans, roasted pepper, and roasted garlic. Once it's smooth, gradually pour in the olive oil and blend until it's fully incorporated. Season to taste with sea salt and freshly ground black pepper.

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Tiffany {A Clove of Garlic}

I really enjoy kale, and pesto is one of my favorites, so I think this is a winning combination. Thanks for sharing!


I am printing out this pesto recipe of yours pronto – what a gift! Thanks –


I cannot get it to print but it could be our printer – someone else try?


Hi Andrew, I was browsing around on Twitter and came across a link to your blog. I love pesto and have posted a few pesto recipes on my blog as well… but it never came across to me that I can use kale instead of herbs! I love kale and I buy them every single week, so this is a must try for me! Thanks for sharing!


You can also make awesome pesto with arugula or cilantro (I use walnuts, olive oil, garlic, lemon juice, and salt and pepper to taste).


To be plainly honest, how can you not love anything Valentina makes. Can’t you just see the heart she puts into her food and her blog? 🙂

lynn @ the actor's diet

i have never thought of using kale as pesto! brilliant

Valentina K. Wein

so happy to be on eating rules today! and even happier so many are excited about this pesto recipe!
@amee – you are the sweetest! xo