Appetizers Condiments Quick Recipes Tips Vegetarian

Power Greens Pesto

kale pesto

We always have tons of salad greens in the fridge, which means that every time we head out of town, I panic about putting all the greens to use before we leave 😉

Thus, the night before any trip – short or long – you can find me whirling around the kitchen as I blend, stir and grind our remaining greens into pesto, soup, sauce, dressing and smoothies. It’s usually a scramble, but I’m always happy when I return to a fridge and freezer full of ready-to-eat green foods!

This happened just last week as we were leaving for San Diego. I was about to enjoy a little bagel with cream cheese when I spotted a half-eaten Costco-sized bag of Earthbound Farm’s Power Greens (SUCH a delicious blend of baby kale, chard & spinach) in our produce drawer.

kale pesto recipe

The bagel was looking a little bland anyway so I turned the Power Greens into a lemony pesto that I’ve since used on at least five different things.

power greens

kale pesto

The cool thing about pesto is you can use any greens or leafy herbs, any nut, and any hard cheese (or leave out the nuts or cheese). You can also use a mixture of broth, oil and citrus juice to make it as rich or as light as you want.

For this pesto, I used the Power Greens along with grated Parmesan cheese, almonds, garlic, olive tapenade, lemon juice, vegetable broth and a little glug of olive oil.

kale pesto recipe

kale pesto

The result was a light, spoonable mixture that livened my bagel right up!

kale pesto recipe

Here’s the “recipe,” but keep in mind that pesto is very flexible, and you can alter this according to your own tastes or the ingredients you have on-hand.

Power Greens Pesto
Prep time
Total time
The perfect way to use baby salad greens that would otherwise go to waste!
Serves: About 1.5 cups
  • 4 cups Earthbound Farm Power Greens, packed
  • 2 small cloves garlic
  • ¼ cup raw almonds
  • ¼ cup grated Parmesan cheese
  • 2 Tbsp olive tapenade
  • ¼ cup lemon juice (the juice of one large lemon)
  • ¼ cup vegetable broth
  • ¼ cup olive oil
  • Salt & pepper to taste (I used about ½ tsp salt)
  1. Grind the garlic and almonds in a food processor until finely chopped.
  2. Scrape down, then add the greens, cheese, olive tapenade and lemon juice and blend until a paste forms.
  3. Add the remaining liquid, keeping in mind that you may need more or less liquid depending on the consistency you're looking for.
  4. Taste, then season with salt & pepper accordingly.
  5. Serve on sandwiches, wraps, pizza, bagels, or mix with salad, roasted vegetables or pasta.

This post is part of my ongoing partnership with Earthbound Farm. Thank you for reading and for your support!


  • Christina @ The Beautiful Balance
    February 18, 2014 at 2:53 pm

    LOVE that you added olive tapenade!

  • Megan (The Lyons' Share)
    February 19, 2014 at 7:12 am

    I’m embarrassed to say that I’ve actually never made pesto … I think this recipe might change that! Looks delicious and easy!

  • Amelia Winslow
    February 19, 2014 at 2:32 pm

    Don’t be embarrassed, but do try it & you’ll never go back 🙂

  • Amelia Winslow
    February 19, 2014 at 2:32 pm

    Olives make everything better in my opinion 🙂

  • Bridget
    February 25, 2014 at 9:58 am

    Wow Meels!!

    Great idea I’m making this on a snowy day and boy does this taste like spring. I didn’t have the olive tapenade so I added a touch more salt. Wishing I had some roasted peppers or sun dried tomatoes to add.


  • Amelia Winslow
    February 25, 2014 at 10:21 am

    So glad you made it & liked it! We all need a spring recipe to cheer us up in snowy weather 🙂

Leave a Reply

Rate this recipe: