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Creamy Kale Parmesan Pesto

Creamy Kale Parmesan Pesto

  • Author: She's Almost Always Hungry
  • Total Time: 23 minutes
  • Yield: 8 1x


The addition of cream cheese turns this pesto into a delicious spread for thick slices of rustic bread. But like other varieties, it is great mixed in with warm pasta. Or, mix it with sour cream for a cold dip for crudité.



4 ounces kale

4 ounces walnuts (about 1 cup walnut halves)

4 tablespoons olive oil

3 garlic cloves, crushed

4 ounces cream cheese

3 ounces Parmesan cheese, grated (about ½ cup)

½ teaspoon freshly grated nutmeg

Zest of 1 lemon

1 tablespoon lemon juice

Salt and pepper, to taste


Remove tough stems of the kale and roughly chop. Set aside.

In a medium pan, toast the walnuts until they are golden brown and give off a toasty fragrance, about 5 minutes. Watch carefully and toss often so the walnuts don’t burn. Place on a plate to cool and set aside.

In the same pan (do not have to clean it), heat the olive oil. Add the garlic cloves and sauté for 2-3 minutes. Do not let the garlic cloves burn. Add the kale, cover and cook for 2-3 minutes, until it starts to wilt.

Place all the ingredients in a food processor or blender and process until smooth. Taste and season well with salt and pepper.

If pesto is too thick, add a little more olive oil.


To store: Place in an airtight container and cover with a thin layer of olive oil to prevent the pesto from oxidizing and turning brown. Store in the refrigerator for up to a week.

  • Prep Time: 15 minutes
  • Cook Time: 8 minutes
  • Category: Spreads, Appetizers
  • Cuisine: American


  • Calories: 253.92
  • Sugar: 1.22 g.
  • Sodium: 247.24 g.
  • Fat: 24.14 g.
  • Saturated Fat: 6.51 g.
  • Carbohydrates: 4.37 g.
  • Fiber: 1.67 g.
  • Protein: 7.33 g.
  • Cholesterol: 21.55 mg.

Keywords: kale, walnuts, cream cheese, parmesan