Kale Pesto

Kale Pesto

This is the perfect recipe to use up the kale, or spinach left in your garden or fridge before it starts to go bad! This recipe adds a little zip to your pizza, pasta, or sandwiches! Instructions geared for ages 8 & up
Prep Time5 mins
Cook Time5 mins
Total Time10 mins
Author: Karyn Sunohara, Poppy Innovations


  • 3 cups kale and/or spinach
  • 1 cup fresh basil
  • 1 cup extra virgin olive oil
  • 2 tablespoons lemon juice
  • 2 garlic cloves
  • ½ cup of pistachios almonds, pine nuts, or walnuts (omit if there is a nut allergy)
  • 1 cup parmesan cheese or grana padano
  • salt and pepper to taste


  • Have child(ren) add all ingredients to a blender.
  • Have a parent or older child(ren) blend till smooth. Add water, if needed, to get the consistency you like.


Tip: You can freeze leftovers in ice cube trays for later use.