You will be putting this pesto, made with Forager Project® Parmesan, on everything! Add to pasta (shown here), drizzle over soups or hummus, a dressing for your rice bowls, a condiment for your sandwiches, a dip for crostini or crudité.


  • 1 cup basil leaves
  • 1 cup kale, stems removed and roughly chopped
  • 2-4 cloves garlic, skin removed
  • 4 tablespoons pine nuts, or other nut
  • ½ cup Forager Project® Parmesan
  • 1 cup olive oil
  • Pinch of salt


In a blender – or to a container where you’ll blend with an immersion blender – add basil leaves, kale, garlic, pine nuts, and Forager Project® Parmesan.

Pour olive oil over the other ingredients and add a pinch of salt.

Blend until smooth.

Taste for balance and add salt, garlic or anything else that may be needed!


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You wouldn't know this wasn't dairy!

Michele L. Seattle, WA

It is fantastic using it in recipes!

Judy H. Marblehead, MA

Truly exceptional.


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