For a milder pesto, reduce the amount of habanero-infused oil or use regular extra-virgin olive oil and add a pinch of red pepper flakes. If you don't have Meyer lemons, regular lemons will work just fine. Taste and adjust the seasoning as needed. You may want to add more salt, pepper, or lemon juice to brighten the flavors. Store leftover pesto in an airtight container in the refrigerator for up to 3 days, or freeze for longer storage.
Kale Pesto
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PREP TIME10 mins
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COOK TIME0 mins
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TOTAL TIME10 mins
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SERVING10 People
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VIEWS9
Embrace the vibrant green goodness of kale with this pesto recipe. It's a flavor explosion of earthy kale, sharp Parmesan, and a subtle warmth from habanero-infused oil. Perfect tossed with pasta, spread on crusty bread, or used as a vibrant base for pizzas and sandwiches.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate5 g
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Cholesterol4 mg
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Fiber1 g
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Protein4 g
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Saturated Fat2 g
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Sodium133 mg
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Sugar0 g
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Fat9 g
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Unsaturated Fat0 g
Follow The Directions
01
Step
5 hrs
Toast the pine nuts in a dry skillet over medium heat until golden brown and fragrant, about 3-5 minutes. Watch carefully to prevent burning.
02
Step
0 mins
Combine the kale, Parmesan cheese, toasted pine nuts, habanero-infused olive oil, garlic, Meyer lemon juice, black pepper, and salt in a food processor.
03
Step
45 mins
Process until a smooth, vibrant green pesto forms, scraping down the sides of the bowl as needed. This should take approximately 30-60 seconds.
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RECIPE REVIEWS
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Please Rate
Gina Pacocha
Jun 29, 2025I love using this pesto on grilled chicken. It adds so much flavor!
Brenden Quitzon
Jun 29, 2025Easy to make and so much better than store-bought pesto.
Fleta Fisher
Jun 27, 2025This pesto is amazing! The habanero oil gives it such a unique kick.