Spinach Kale Pesto – The Travel Bite Print

Spinach Kale Pesto

  • Author: Rachelle Lucas
  • Prep Time: 5 mins
  • Cook Time: 8 mins
  • Total Time: 13 mins
  • Yield: 4 1x


  • 1 cup olive oil
  • 1 cup grated Pecorino Romano cheese
  • 4 garlic cloves
  • 2 cups spinach
  • 2 cups kale
  • 3 Tbsp pine nuts
  • Salt & Pepper to taste


  1. Start by dry roasting the garlic cloves on a stovetop. Leaving the skin on the cloves, place them in dry skillet over medium heat. Toast them for about 7 to 8 minutes, turning them over with tongs or shaking the pan until they’re are brown. Let them cool for 5 minutes, then remove the skins from cloves.
  2. Add all the ingredients into a blender or food processor in the order they’re listed above.
  3. Secure lid and blend on low to medium speed until smooth.
  4. Pour over cooked pasta and mix together. This recipe makes enough pesto for a 16 ounces (typically 1 box) of cooked pasta. I prefer to serve it with shells or ziti.

  • Category: Main Dishes
  • Cuisine: Italian