Kale Almond Pesto Spread/Sauce

I’m a real .com now! Now, with my name change, not everything I write about will be about kale (my mom told me to clarify because she thought people would get confused), but I figured, why not break in the new site with a kale recipe?

My friend requested a pesto recipe a while ago, and one day I decided to tackle it. A traditional recipe has basil and pine nuts. I opened the fridge: no basil. Not even any spinach. I didn’t have any pine nuts either. In fact, I’m not sure I’ve ever really had a pine nut. But I did have a one pound bag of kale and some cans of roasted almonds because the store was having a two for one special. Plus my mom had a coupon.

All was well, and I started to puree my ingredients, and I stopped to readjust my blade when the paste got too thick. I snuck a taste, and it tasted delicious on its own already. Then I decided to dip a cracker in it and I danced in circles around my kitchen because I had created something delicious.

Then I found out kale pesto was already a thing. Everyone keeps taking the good ideas.

I could understand why- this tastes good on bread, crackers, and as a dip for carrots as well.

When it’s pesto time, adding more olive oil and using the pasta water (don’t strain your pasta completely!) gets you what you want. Carbs, greens, and cheese. That sounds like it belongs on an Urban Outfitters graphic tee.

On the side note of spaghetti, how do you portion spaghetti? This is how it usually goes for me:

*pours in spaghetti and waits 3 minutes* “oh that’s too little. Let me add some more.”

*two minutes later* “let me take a few noodles-out I think I added too much.”

*pasta is done*

*ends up with three cups*

*hates to refrigerate pasta cause reheating pasta makes it tastes weird so I just eat it all*

This recipe took me at least 3 tries for it to photograph correctly, so by now, this recipe should be pretty solid.



  • 3  large handfuls of kale, or about 6 ounces of kale, destemmed and washed
  • 1/3 cup of almonds, roasted in a 350 degree oven for 5-8 minutes (do it for FLAVOR!, do not skip)**
  • 1/2 cup Parmesan cheese (maybe more, maybe less, depends on your mood)
  • 1/3 cup olive oil
  • a generous amount of salt
  • a generous amount of pepper
  • opt: a clove of finely diced garlic


  1. Place the kale into a steaming basket, and steam for about 5 minutes or until the leaves wilt and turn a bright green.
  2. Grind the freshly roasted almonds in a food processor. If your food processor is not strong enough, pound the almonds into smaller pieces before placing them into the food processor.
  3. Add the kale, Parmesan cheese, 1/3 cup olive oil, and garlic. Pureé until you reach a smooth spreadable consistency. Add salt and pepper to taste as you pureé.
  4. Serve spread with crackers, on sandwiches, or as a dip for veggies.
  5. To make the dip into a pesto sauce: add at least 1/4 cup more olive oil to the mixture (assuming that you already ate some as a dip), and add some of the pasta water you would usually strain to get it to a thinner consistency.

**You could substitute pine nuts or walnuts for the almonds-it will just alter the flavor slightly.

I hope you enjoyed the first post on the site!

You can also find me on instagram and twitter, both at thekalegirl

Thank you for reading!