Kale Pesto Pasta

Kale is a great inexpensive twist on pesto!  This recipe showcases our love of kale in the Sweet Farm fields.  You can get your own share of produce through our U-Pick Club! Sign-up now for the Fall Season.



  • Pull the kale leaves from the woody stems, and roughly chop into thin strips. Place the kale in a colander and rinse with cool water. Let the excess water drain away.
  • Add the chopped and washed kale to a food processor or blender along with basil, pumpkin seeds, garlic, salt, lemon juice and zest.
  • Pulse all ingredients a few times to chop ingredients.
  • Slowly add olive oil while blending on low speed until your desired thickness.
  • Taste the pesto and adjust salt or lemon juice to your liking.
  • Mix into favorite pasta or zucchini noodles and top dress with a squeeze of fresh lemon and zest.


What you'll need:

  • 1/4 lb kale, stems removed
  • 3 oz basil, stems removed
  • 1 oz of roasted pumpkin seeds (you may also use pine nuts, walnuts, or almonds)
  • 2 cloves of garlic
  • 1/2 tsp of salt
  • zest from 1/2 a lemon
  • juice from 1 1/2 lemons
  • 1/3-1/2 cup cold pressed olive oil (oil may be taiolored based on your preference)