Sweet Corn and Kale Pesto

Our kale and corn pesto is a summertime favorite when both items are in season and at their peak of freshness. The corn hides all bitter kale taste and gives the pesto a little sweetness, which we love. You’re also getting tons of superfood vitamins without even thinking about it. Also, this is a nut-free pesto which is always a win when serving a crowd and you’re unsure of allergies (or maybe just want to cut down on some calories).

Prep Time
Cook Time
  • 1 1/2 cup tightly packed kale leaves, any kind of kale is fine but we prefer Luciano
  • 1 large lemon, juiced
  • 2 corn husks, steamed and cut off the cob (instructions in recipe)
  • 3 scallions, white and light green parts only
  • 1/2 cup basil, tightly packed
  • 1/4 cup tightly packed Italian Parsley
  • 1/4 cup grated parmesan cheese
  • 2 Tbsp. olive oil
  • 1 tsp. salt
  1. Preheat the oven to 400° F. Place corn, in the husks, in the oven and bake for 7 minutes. Remove and allow to cool. Remove from husks and cut corn off the cob.
  2. In a food processor, add in all of the ingredients, except the olive oil. Pulse until a thick sauce-like consistency has been reached, scraping down the sides periodically.
  3. As it’s running, add in the olive oil, allowing it to mix evenly through the pesto.
  4. Taste and season further with salt or pepper according to taste, but we don’t think you need any more salt as there is quite a bit with the cheese.
  5. Make ahead of time and store in an airtight container in the refrigerator for up to one week.


We love this pesto on pasta for a light dinner dish, on toast for an appetizer, or on top of eggs for a special breakfast meal. Check out our favorite pasta recipe HERE.

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