Comments on: Easy Kale Pesto

By: Phoebe Moore (L&L Recipe Developer)

Phoebe Moore (L&L Recipe Developer) — Fri, 06 Mar 2026 22:00:22 +0000

In reply to Irene. So glad you loved it, Irene!

By: Phoebe Moore (L&L Recipe Developer)

Phoebe Moore (L&L Recipe Developer) — Fri, 06 Mar 2026 19:59:09 +0000

In reply to sol. Hi sol, yep! Any type of kale will work.

By: sol

sol — Thu, 05 Mar 2026 04:58:55 +0000

can i use “not curly” kale?

By: Irene

Irene — Wed, 04 Mar 2026 00:39:44 +0000

I’ve been making a basic kale “pesto” for years, but the addition of lemon juice livens up the flavour! Fantastic! Also, I use an immersion blender so I added some pasta water to help emulsify the sauce.

By: Jeanine Donofrio

Jeanine Donofrio — Tue, 03 Feb 2026 19:00:06 +0000

In reply to Lisa. I'm so glad you enjoyed it!

By: Lisa

Lisa — Sun, 01 Feb 2026 16:07:17 +0000

I really liked this, surprisingly. I thought the kale flavor would be too overpowering, but I doctored it up a bit after doing the initial recipe. Added more lemon juice, garlic powder (the one clove didn’t add a lot of flavor), dried dill, more salt, more pepper, and the honey. Making it with the arugula and egg recipe and crusty bread. Will make again!

By: Leslie

Leslie — Thu, 15 Jan 2026 15:55:36 +0000

Jeanine, I love your work! Thank you for your recipes and your blog! All your recipes look so healthy, I am immediately drawn to them. Those I have tried were super delicious and easy to make. Your cookbook looks lovely, what a great gift for New Year 2026! My sister will love it.

In this pesto recipe I’m going to use pepita butter since I just got some.. I think I will mix it with the lemon juice and a bit of the oil first to loosen it, so it will incorporate/immulsify. Thanks for all the tips on how to use the pesto. When you said frittata I thought of lightly mixing it into a mushroom quiche filling to add extra flavor and texture.

By: Jeanine Donofrio

Jeanine Donofrio — Wed, 31 Dec 2025 19:00:32 +0000

In reply to Nicole. Hi Nicole - I use them raw.

By: Nicole

Nicole — Wed, 31 Dec 2025 00:01:32 +0000

Looking forward to making this tomorrow. Should the pepitas be roasted or raw? Thanks!

By: Michaela

Michaela — Sun, 16 Nov 2025 04:26:43 +0000

Good lord, my, this is an amazing recipe. I almost didn’t make this, but I have this huge-*** bag of kale that I didn’t know what to do with… sometimes abundance calls for new recipes. This is perfect (with the exception of needing a significant amount of more olive oil, I found, by many tablespoons, but when is a lot of olive oil a problem?), thank you!