Kale Stem Pesto

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Kale Stem Pesto
  • 4Servings


  • 2 cups chopped kale stems (from about 1 bunch)
  • 1/3 cup grated Parmesan
  • 1/4 cup walnut pieces
  • 1 large clove garlic
  • 3/4 cup olive oil
  • 1/4 teaspoon grated lemon zest
  • Salt and pepper
  • Cooked pasta or veggies for serving


In a food processor, pulse kale stems, Parmesan, walnut pieces and garlic until finely chopped, about 10 times. Add olive oil; process until almost smooth. Add lemon zest; season. Makes 1 3/4 cups. Toss with cooked pasta or veggies.