Quick Recipe Version (TL;DR)
Pine Nut & Kale Pesto layered with creamy mozzarella, toasted pine nuts, roasted cherry tomatoes, and shavings of Parmesan. Serve as a warm, shareable platter with crusty bread or spooned over hot pasta.
Quick Ingredients
- 2 cups (about 300 g) cherry tomatoes
- 2/3 cup (90 g) pine nuts, divided
- 3 packed cups kale leaves, ribs removed
- 1 packed cup fresh basil leaves
- 2 garlic cloves
- 1/2 cup (60 g) grated Parmesan cheese, plus extra for shaving
- 1/2 cup + 1 tbsp extra-virgin olive oil, divided
- 1 tbsp fresh lemon juice
- 225 g (8 oz) fresh mozzarella, torn
- Kosher salt & black pepper
- Optional: crusty bread or hot cooked pasta, for serving
Do This
- 1. Heat oven to 400°F (200°C). Toss cherry tomatoes with 1 tbsp olive oil, a pinch of salt and pepper on a baking sheet; set aside.
- 2. Toast all pine nuts in a dry skillet over medium heat, stirring, 3–5 minutes until golden and fragrant. Transfer to a plate to cool.
- 3. In a food processor, blend kale, basil, garlic, 1/3 cup toasted pine nuts, 1/2 cup grated Parmesan, 1/2 tsp salt, pepper, lemon juice, and 1/2 cup olive oil until smooth, adding 1–2 tbsp water if needed.
- 4. Roast the tomatoes 15–20 minutes until soft, blistered, and lightly caramelized at the edges.
- 5. Spread a thick layer of warm pesto on a shallow serving dish or platter. Nestle torn mozzarella over the top.
- 6. Spoon roasted tomatoes and their juices over the mozzarella. Scatter remaining toasted pine nuts and shave more Parmesan on top.
- 7. Drizzle with a little olive oil, add freshly ground pepper, and serve at once with crusty bread or over hot pasta.
Why You’ll Love This Recipe
- It is a vibrant twist on classic pesto, using kale and basil for a deep green, nutrient-packed sauce.
- Layered with melted mozzarella, sweet roasted cherry tomatoes, and buttery pine nuts, it feels restaurant-level but is easy to make at home.
- Versatile: serve as a shareable appetizer with toasted bread, as a sauce for pasta, or as a topping for flatbreads.
- Make-ahead friendly: the pesto keeps well, so you can prep it in advance and assemble just before serving.
Grocery List
- Produce: Kale (curly or lacinato), fresh basil, cherry tomatoes, garlic, 1 lemon (for juice).
- Dairy: Fresh mozzarella (about 225 g / 8 oz), Parmesan cheese (block for grating and shaving).
- Pantry: Pine nuts, extra-virgin olive oil, kosher salt, freshly ground black pepper, optional red pepper flakes, optional crusty bread or dried pasta.
Full Ingredients
For the Roasted Cherry Tomatoes
- 2 cups cherry or grape tomatoes (about 300 g), left whole or halved if large
- 1 tbsp extra-virgin olive oil
- 1/4 tsp kosher salt
- Freshly ground black pepper, to taste
For the Toasted Pine Nuts
- 2/3 cup pine nuts (about 90 g), divided (you will use half in the pesto and half for topping)
For the Kale-Basil Pesto
- 3 packed cups kale leaves, tough stems and ribs removed (about 90 g)
- 1 packed cup fresh basil leaves (about 25 g)
- 2 garlic cloves, roughly chopped
- 1/2 cup freshly grated Parmesan cheese (about 60 g)
- 1/3 cup toasted pine nuts (from the amount above)
- 1/2 cup extra-virgin olive oil
- 1 tbsp fresh lemon juice
- 1/2 tsp kosher salt, plus more to taste
- 1/4 tsp freshly ground black pepper
- 1–2 tbsp cold water, as needed, to adjust consistency
For Assembling & Serving
- 225 g (8 oz) fresh mozzarella, torn into bite-size pieces
- Remaining toasted pine nuts (about 1/3 cup)
- Extra Parmesan cheese, shaved (about 1/4 cup, or to taste)
- Extra-virgin olive oil, for drizzling
- Freshly ground black pepper, to finish
- Optional: pinch of red pepper flakes
- Optional: crusty bread (baguette or sourdough) for dipping or making toasts
- Optional: hot cooked pasta (about 340 g / 12 oz), if serving as a main dish
Step-by-Step Instructions
Step 1: Prep and Roast the Cherry Tomatoes
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper if you like for easier cleanup. Add the cherry tomatoes to the pan. Drizzle with 1 tbsp olive oil, then sprinkle with 1/4 tsp salt and a few grinds of black pepper. Toss directly on the tray until the tomatoes are evenly coated and spread into a single layer.
Set the tray aside for a moment while you prepare the pine nuts. You will roast the tomatoes once the oven is fully heated; they will need 15–20 minutes to become soft, juicy, and lightly caramelized.
Step 2: Toast the Pine Nuts
Place a small, dry skillet over medium heat. Add the 2/3 cup pine nuts in a single layer. Toast, stirring or shaking the pan frequently, for 3–5 minutes until the nuts smell fragrant and turn golden in spots. Watch them closely; pine nuts can go from perfect to burnt very quickly.
As soon as they are toasted, transfer the pine nuts to a plate or bowl to cool. Do not leave them in the hot pan, or they may continue to brown and scorch. Once cool enough to handle, roughly divide them in half: 1/3 cup for the pesto and the remaining 1/3 cup for topping.
Step 3: Roast the Tomatoes Until Jammy
Slide the prepared tray of tomatoes into the preheated oven. Roast for 15–20 minutes, until the tomatoes have burst or wrinkled, released some of their juices, and browned gently around the edges. If using halved tomatoes, check toward the 15-minute mark; whole tomatoes may need a little longer.
When ready, remove the tray from the oven and let the tomatoes cool for a few minutes on the sheet. You want to keep all their flavorful juices for spooning over the finished dish.
Step 4: Prepare the Kale and Basil
While the tomatoes roast, prep the greens for the pesto. Strip the kale leaves off the thick center stems and ribs, then pack the leaves into a measuring cup to get about 3 packed cups. Rinse and spin or pat dry very well; excess water can dilute the pesto. Rinse the basil leaves and pat them dry too.
Roughly chop the garlic cloves so they break down more evenly in the food processor. Grate the Parmesan if it is not already grated. Having everything ready makes the pesto come together quickly and smoothly.
Step 5: Blend the Kale-Basil Pesto
Add the kale, basil, chopped garlic, 1/2 cup grated Parmesan, 1/3 cup toasted pine nuts, 1/2 tsp salt, and 1/4 tsp black pepper to the bowl of a food processor. Pulse a few times to break everything down into small pieces.
With the motor running, slowly stream in 1/2 cup olive oil. Stop and scrape down the sides as needed. Add 1 tbsp lemon juice, then blend again until you have a thick, almost creamy pesto. If it looks too stiff or dry, add 1–2 tbsp cold water, a little at a time, until it reaches a spreadable but spoonable consistency.
Taste and adjust: add a pinch more salt, pepper, or lemon juice if needed. The pesto should be well-seasoned, bright, and a bit tangy to stand up to the rich cheese.
Step 6: Assemble the Pesto, Mozzarella, and Roasted Tomatoes
Choose a wide, shallow serving bowl or platter. Spoon a generous layer of the warm kale-basil pesto into the center and spread it out with the back of a spoon or an offset spatula, leaving a small border around the edges. You want a thickness of about 0.5–1 cm so the pesto feels abundant.
Tear the 225 g (8 oz) fresh mozzarella into bite-size pieces and scatter them over the pesto. The residual warmth of the pesto and tomatoes will gently soften the cheese. Spoon the roasted cherry tomatoes and all of their pan juices over the top, letting some settle into the pesto and over the mozzarella.
Sprinkle the remaining toasted pine nuts evenly over everything. Use a vegetable peeler to shave curls of Parmesan (about 1/4 cup) directly onto the dish. Finish with a light drizzle of olive oil, a few extra grinds of black pepper, and a pinch of red pepper flakes if you like a little heat.
Step 7: Serve and Enjoy
Serve the dish right away while the tomatoes are still warm and the mozzarella is soft and creamy. For an appetizer, surround the platter with slices of toasted baguette or sourdough so people can scoop up pesto, cheese, tomatoes, and pine nuts all in one bite.
If you prefer a main dish, toss hot cooked pasta (about 12 oz / 340 g) with most of the pesto in a large bowl, then top each serving with mozzarella, roasted tomatoes, toasted pine nuts, and shaved Parmesan. In either case, taste once more at the table and add a final pinch of salt or a squeeze of lemon if anything feels flat. Enjoy the contrast of the deep green pesto, sweet tomatoes, nutty crunch, and rich cheeses.
Pro Tips
- Blanch for milder flavor (optional): If you find raw kale a bit strong, briefly blanch the leaves in boiling water for 20–30 seconds, then plunge into ice water and squeeze dry before making the pesto. This softens the flavor and deepens the color.
- Control the texture: For a rustic pesto with more bite, pulse just until finely chopped. For a creamier, smoother sauce, run the food processor a little longer and add a spoonful of water or extra oil.
- Season to the end: The saltiness of Parmesan and mozzarella varies. Always taste the finished pesto and add salt or lemon juice only after the cheese is in so you do not oversalt.
- Do not burn the pine nuts: Keep the heat moderate and move them constantly. As soon as you see golden edges and smell nuttiness, pull them off the heat and out of the pan.
- Warm for best flavor: For serving as a platter, gently warm the pesto in a small saucepan over low heat just until loosened; do not boil. Warm pesto plus warm tomatoes make the mozzarella beautifully soft.
Variations
- Flatbread or pizza: Spread the kale-basil pesto over store-bought flatbreads or pizza dough, top with mozzarella and roasted tomatoes, and bake at 450°F (230°C) until the crust is crisp and the cheese is bubbly. Finish with toasted pine nuts and shaved Parmesan.
- Nut swap: Replace some or all of the pine nuts with walnuts or almonds for a different flavor and a more budget-friendly option. Toast them the same way as the pine nuts.
- Dairy-light version: Reduce or skip the mozzarella and use less Parmesan in the pesto. Add extra toasted nuts on top and a few spoonfuls of reserved pasta cooking water (if using pasta) to create creaminess without as much cheese.
Storage & Make-Ahead
The kale-basil pesto itself keeps very well. Store it in an airtight container in the refrigerator for up to 5 days. To help prevent browning, smooth the top and pour a thin layer of olive oil over the surface before sealing. You can also freeze the pesto for up to 3 months in small containers or ice cube trays; thaw overnight in the fridge and stir well before using.
Roasted cherry tomatoes are best fresh but can be refrigerated in a covered container for up to 3 days. Gently rewarm in a low oven or in a skillet over low heat. Toasted pine nuts can be kept in an airtight jar at room temperature for 1 week or in the freezer for longer. For the prettiest presentation, assemble the pesto, mozzarella, tomatoes, and pine nuts just before serving.
Nutrition (per serving)
Approximate values per serving (4 servings total, not including bread or pasta): 360–400 calories; 12–15 g protein; 30–32 g fat (8–10 g saturated); 8–10 g carbohydrates; 2–3 g fiber; 4–5 g sugar; 520–650 mg sodium. Actual values will vary based on the specific brands of cheese and oil used and whether you serve with bread or pasta.
