kale pesto, condiment
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Kale Pesto

Prep Time5 hrs
Total Time5 hrs
Cuisine: Condiments
Servings: 1 /2 cup


  • 10 small kale leaves
  • 1/2 Serrano pepper seeded, and coarsely chopped
  • 6 to 8 garlic cloves peeled and coarsely chopped
  • 1/2 teaspoon kosher salt
  • 1 tablespoon capers with a few drops of the caper juice
  • 3 tablespoon grated Pecorino cheese
  • 1/3 cup extra-virgin olive oil or enough to get the consistency you prefer plus more to top it off


  • Remove the central tough stem from the kale leaves and discard. Coarsely chop the leaves and add them to the bowl of a food processor fitted with a blade.
  • Add the pepper, garlic, salt, capers and juice, and cheese.
  • Pulse until it's ground to a coarse paste. Add the olive oil while pulsing.
  • Pour into a jar, top it with a little slick of olive oil and cover. Keep in the refrigerator for up to one week.