Spinach Kale Pesto

This spinach kale pesto is what happens when you’re craving vegetables but need something soft, easy, and incredibly delicious. Born out of a post-dental-surgery soft food phase, this no-basil pesto has become a permanent fixture in my recipe rotation — and for good reason. The secret? Roasted garlic instead of raw, which gives this pesto a nutty, mellow depth that makes it noticeably smoother and more complex than your standard basil pesto. If you’ve never tried making pesto without basil, this recipe will convert you.

Since my Vitamix as pretty much become my best friend this week, I thought I’d dust off the recipe book that came with it and give something new a try. One of those recipes was for a kale pesto that I adapted a bit by adding more garlic and roasting it, and also tossing in some spinach for good measure.

Raw garlic (in any recipe) is just not my thing. It makes your breath pretty wicked for a day or two. But roasting garlic brings out a bit of a nutty flavor and takes out the acidity making it easier to digest. No garlic burps – yay! Anyway, the recipe below is pretty easy, just throw it all into a blender and go. Just take that extra 7 or 8 minutes in the beginning to roast the garlic – trust me.

Ingredient Notes

Spinach and Kale: Baby spinach and curly kale both work well here. Baby spinach is milder and blends more smoothly, while kale adds a slightly earthier, more robust flavor. Using equal parts of both gives you the best of both — vibrant color, smooth texture, and great flavor.

Pecorino Romano: This is the cheese I prefer for this pesto — it’s saltier and sharper than Parmesan, which balances the earthiness of the kale beautifully. That said, Parmesan works perfectly if that’s what you have on hand. A blend of both is also delicious.

Pine Nuts: Pine nuts give pesto its classic creamy, buttery texture. If pine nuts are hard to find or outside your budget, walnuts make an excellent substitute and actually complement the kale flavor really well. Toasting the nuts lightly before blending adds even more depth.

Olive Oil: Use a good quality extra virgin olive oil here — since pesto is essentially an emulsion of oil and greens, the quality of your oil comes through in the final flavor.

Roasted Garlic: This is the star tip of this recipe. Dry roasting the garlic cloves in their skins takes about 8 minutes on the stovetop and transforms raw, sharp garlic into something nutty, mellow, and slightly sweet. It makes this pesto genuinely easier to digest and gives it a complexity that raw garlic simply can’t match.

How To Roast Garlic On The Stovetop

Most pesto recipes call for raw garlic, but dry roasting the cloves on the stovetop is a game changer — and it only takes 8 minutes. Here’s exactly how to do it:

1. Leave the papery skins on the garlic cloves — don’t peel them
2. Place a dry skillet (no oil) over medium heat
3. Add the unpeeled cloves directly to the pan
4. Toast for 7–8 minutes, turning occasionally with tongs or shaking the pan, until the skins are brown and the cloves feel soft when pressed
5. Remove from heat and let cool for 5 minutes
6. The skins will slip off easily once cool — just pinch and squeeze

Why bother? Roasting mellows out the sharp, pungent bite of raw garlic and replaces it with a nutty, slightly sweet flavor. It also makes the garlic much easier to digest — no garlic burps, no lingering breath. Once you try pesto with roasted garlic you won’t go back.

Spinach & Kale Pesto 

How To Use Spinach Kale Pesto

Pesto is one of the most versatile sauces in the kitchen. Here are our favorite ways to use it beyond the classic pasta bowl:

• Pasta — The most classic use. This recipe makes enough for a full 16oz box. Shells, ziti, or rigatoni work best as the pesto clings to the ridges and hollows beautifully
• Pizza sauce — Swap tomato sauce for this pesto as a base on homemade pizza, then top with fresh mozzarella, cherry tomatoes, and arugula
• Sandwiches and wraps — Spread on bread or tortillas instead of mayo for an instant flavor upgrade
• Grain bowls — Drizzle over quinoa, farro, or rice bowls with roasted vegetables and a soft boiled egg
• Grilled chicken marinade — Thin with a little extra olive oil and use as a marinade for chicken before grilling. It’s incredible
• Dipping sauce — Serve alongside crusty bread, roasted vegetables, or our Whipped Feta Dip for a full spread
• Eggs — Stir a spoonful into scrambled eggs or dollop on top of a fried egg for a quick and satisfying breakfast

How To Store Spinach Kale Pesto

Refrigerator: Store in an airtight jar or container for up to 5 days. To prevent browning, press a piece of plastic wrap directly onto the surface of the pesto before sealing, or drizzle a thin layer of olive oil over the top to seal out air.

Freezer: Spinach kale pesto freezes beautifully for up to 3 months. The easiest method is to spoon it into an ice cube tray, freeze until solid, then transfer the cubes to a zip-lock bag. That way you can thaw exactly as much as you need — one or two cubes is perfect for a single serving of pasta.

Make ahead tip: This pesto actually tastes better the next day once the flavors have had time to meld. Make a batch on Sunday and use it throughout the week.

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