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bowl of Kale Pesto

Kale Pesto

Substitute kale for some basil for a more flavorful and nutritious kick!

Serves: 4-6 (approximately 1 cup pesto)


  • 5 oz Cut ‘N Clean Greens Kale
  • ½ cup fresh basil leaves
  • ½ cup fresh shredded parmesan
  • ½ cup toasted pine nuts
  • 2 cloves garlic
  • ¼ cup olive oil
  • 1 Meyer lemon
  • Salt and pepper to taste


Place Kale, basil, shredded parmesan, toasted pine nuts, garlic cloves, olive oil and zest of the Meyer lemon in a food processor. Chop finely and season with salt and pepper to taste. Add to your favorite chicken, fish or pasta.