kale pesto

Kale and Broccoli Pesto


  • 1 head broccoli
  • 2 tbsp olive oil
  • 1 bunch kale
  • 1 cup fresh basil leaves
  • 3/4 cup olive oil
  • 1 lemon
  • 1/4 cup pine nuts
  • 2 cloves garlic
  • salt to taste
  • 1 lb penne noodles
  • Parmesan cheese


  1. Cut broccoli from stalks, making each piece about 1.5 inches.

  2. Toss broccoli pieces with 2 Tbsp olive oil.  Spread on cookie sheet. Set aside.

  3. Tear kale pieces from stems and place in food processor.  Add basil leaves, juice of one lemon, pine nuts and garlic cloves.  Pulse a few times to break up leaves.

  4. Add 3/4 cup olive oil to food processor and blend until pesto is your desired consistency.  Salt to taste.

  5. Cook penne noodles according to package directions.  

  6. While penne is cooking, preheat oven to 400 degrees.  When pre-heated, roast broccoli for approximately 8 minutes.

  7. When penne is cooked, drain.  Then add in pesto sauce and roasted broccoli.  Mix well, add salt and pepper if needed and serve with parmesan cheese.