Chacewater Winery & Olive Mill's Lemon Kale Pesto

This fabulous twist on a traditional pesto uses kale instead of basil and pecans instead of pine nuts for a healthy and tasty spread great with toasted bread and a refreshing glass of white wine.

Servings: 4–8

Cook Time: 20 minutes

Pair With: A Chacewater Winery & Olive Mill Chardonnay.

Source: Recipe courtesy Chacewater Winery & Olive Mill


Ingredients for the Pesto:
1 bunch dino kale or lacinato kale
1/2 cup Parmesan cheese
1/2 cup pecans
zest of 1/2 unwaxed lemon
1/4 teaspoon nutmeg
pinch salt
2 tablespoons Chacewater Favolosa Olive Oil
1 tablespoon fresh lemon juice
1 clove garlic, minced


Directions for the Pesto:
Remove and discard kale stems and put the leaves in boiling water for 45 seconds. Remove and rinse with cold water. Shape kale into a ball and squeeze out all the excess water.

In a food processor, add lemon zest, juice, salt, nutmeg, garlic and pecans. Pulse until coarsely chopped. Add the kale and pulse while adding olive oil until just mixed. Serve on toasted bread.

Recipe Courtesy Of

Chacewater Winery & Olive Mill

Chacewater’s world-class quality continues to garner national press and major wine and olive oil competition attention.