Kale and Spinach Pesto

March 31, 2013 by Jenny Melrose

Last Updated on

When I think of a fresh pesto, I think of my canvas shoe planter herb garden and dream of Spring.  I’m willing Spring here even after losing our Spring break because of the number of snow days we had.  I created a fresh Kale and Spinach Pesto that is packed full of flavor and perfect over pasta, on a sandwich or as a lead ingredient in a main course dish.

Kale & Spinach Pesto

Are you looking for the perfect addition to any meal? Kale and Spinach Pesto is the perfect addition to any meal that is packed full of flavor.

To start the Kale and Spinach Pesto you’ll need to blanch the kale and pesto leaves in boiling water for 3 minutes to bring out the color.  Drain the kale and spinach leaves and squeeze the extra water out of the leaves.  The next step is one of my absolute favorite things about making a pesto.  I get to use my food processor.  I love the ease of it and that’s is super quick to clean up.  I often feel like I just don’t get an opportunity to use it the way that I should.


I was able to simply transfer the Kale and Spinach Pesto from the food processor to a mason jar to refrigerate for whenever I need an extra kick in a meal.



Kale & Spinach Pesto
Author: Jenny @ The NY Melrose Family
Prep time:
Cook time:
Total time:
A Kale & Spinach Pesto with soy nuts to pack an extra punch.
  • 8 oz kale & spinach leaves
  • 1/3 cup soy nuts lightly salted
  • 2 tablespoons lemon juice
  • 2 cloves garlic
  • 4 tablespoons extra virgin olive oil
  • 1/3 cup Parmesan Cheese
  • salt & pepper to taste
  1. Chop up the kale and spinach leaves. Place in boiling water for 3 minutes to bring out the bright green color in the leaves. Drain the leaves and squeeze the excess water out of the leaves.
  2. Place the leaves in the food processor. Add the 1/3 cup of the soy nuts, garlic and lemon juice. Pulse everything.
  3. Use the spatula to scrape down the sides of the food processor. Parmesan cheese and salt & pepper. While pulsing again drizzle in the extra virgin olive oil.
  4. Transfer the pesto to mason jar and keep refrigerated.

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22 thoughts on “Kale and Spinach Pesto

  1. What an awesome recipe Jenny! I just bought some kale for green smoothies, I’m so trying it in pesto!

    1. This was my first time buying kale. I picked it up because of the iron in it. This pesto was an absolute fluke and I’m so glad it was!

  2. Gorgeous photos Jenny!! And I love kale and spinach! I can’t wait to try this!

    1. Thanks so much Lisa. I’m working hard to improve my photos so that means so much!

  3. I love kale & spinach! Never would have thought to use both for pesto. I’m totally making this!!

  4. I love pesto, but have only ever had basil pesto. I’m very excited to try this recipe!

  5. Jenn says:

    I love pesto but it is one of those things that I have never made myself. I’ll have to try this!

  6. We love pesto and that sounds like a really neat, healthy combination … I’ll definitely be trying it!

  7. Louise says:

    Really great recipe idea!

  8. Jen in Jersey (soon to be Texas!) says:

    Yum, can’t wait to try this!

    Two questions – is that 8 ounces of kale AND 8 ounces of spinach, or 8 ounces total of spinach and kale together? And is it ounces by weight or volume?

    1. I’m sorry it took me a bit to get back to you. It was 8 oz of spinach and kale combined. I had bought a bag of spinach and kale that was mixed together so grabbed a handful and wasn’t too picky on which I had more of. It was 8 oz by volume.

  9. LOVE pesto and this looks totally amazing! Can’t wait to give it a try Jenny! Pinned and thanks so much for sharing at Mom On Timeout!

  10. Abbey says:

    Interesting idea! Thanks for sharing!!

  11. I love that you used soy nuts! I love to find different ways to make pesto. Thanks for sharing on Thursdays Treasures.

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