Creamy High Protein Pesto With Spinach and Kale
This Creamy High Protein Pesto is a fresh, vibrant twist on classic pesto, made with leafy greens and creamy cottage cheese for a nut-free, protein-packed green sauce. It’s as nourishing as it is delicious. Bursting with basil, garlic, and Parmesan, it has that familiar herby flavor while adding extra vitamins, minerals, and fiber from kale and spinach. Whether you toss it with pasta or spread it on sandwiches, this healthy green pesto is an easy, meal-prep-friendly way to sneak more veggies and protein into your routine without sacrificing taste.
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Easy Spinach Kale Pesto
High Protein Veggie-Packed Pesto (Even for Veggie Haters)
I’ve got a bag of spinach sitting in the fridge that I have to use, so this creamy, cozy spinach kale high-protein pesto is the perfect fix. Just blanch your leafy greens and blend, and that’s it. This is a meal-prep-friendly, veggie-loaded sauce that even vegetable haters will want to eat again and again.
You’d never guess there are two full bags of spinach plus a bunch of kale hidden in there. It’s packed with antioxidants, fiber, and protein, all blended into a gorgeous, vibrant green sauce that genuinely makes you feel good from the inside out.
Nut-Free Spinach High Protein Pesto Ingredients
- 2 bags Spinach about 8–10 cups of spinach
- 1 bunch kale stems removed, large bunch
- 2-3 cups fresh basil leaves
- 2 cloves garlic
- 1 cup cottage cheese
- ¼ cup olive oil
- ½ cup Parmesan Cheese freshly grated
- Salt and black pepper to taste
- 1 tsp lemon juice optional, for a fresh, tangy kick. Or use zest of 1/2 lemon
Why Add Kale and Spinach to Pesto?
If you need to eat more leafy greens, this pesto recipe uses 2 bags of spinach, 2-3 cups of fresh basil, and 1 big bundle of kale, packing in so much vitamin A, vitamin K, antioxidants, and fiber and still get that classic pesto taste I love. It’s such an easy way to sneak a bunch of greens into our diet without even trying.
Please tell me I’m not the only one who buys a giant bag of spinach with every intention of being healthy, then completely forgets about it until it’s sad and wilted in the back of the fridge. This pesto recipe will save all those leafy greens!
How To Keep Your Pesto Bright Green
Here’s a little secret for gorgeous, vibrant pesto every time: blanch your greens, then plunge them straight into an ice bath. Sometimes pesto can turn a dull brown because the greens oxidize during blending, especially if you’re using kale and spinach. Quickly blanching them and shocking them in ice water locks in that bright green color, so your sauce looks just as fresh and appetizing as it tastes. With this trick, I’ve never made a batch of ugly pesto.
Cottage Cheese For High Protein Pesto
Using cottage cheese in this “pesto” recipe is a genuine game-changer, because I think it really adds an amazingly thick, smooth texture to the sauce that still feels hearty and satisfying. The cheese adds a lot more proteins, B vitamins, and calcium, but also contains less fat than the traditional version.
Since this is a nut free recipe, the cottage cheese helps replace some of that creamy richness you’d normally get from pine nuts or walnuts. Its mild taste doesn’t overpower the fresh greens and basil. Plus, you still get a touch of that salty, umami bite from the Parmesan.
How To Make High Protein Kale Pesto
- Bring a large pot of water to a boil. Add the spinach and kale, and blanch for 30–60 seconds until wilted and vibrant.
- Immediately transfer to an ice bath to stop the cooking, then drain and squeeze out excess water.
- In a high-speed blender or food processor, combine the blanched greens, basil, garlic, cottage cheese, olive oil, and parmesan. Blend until smooth and creamy. Add a splash of water or more olive oil if needed to adjust the consistency.
- Add salt, black pepper, and lemon zest or juice if using, then blend again to combine.
- Toss with hot pasta, spoon over grilled chicken, stir into rice, or use as a sandwich spread.
What To Eat with Kale Spinach Pesto
This high-protein pesto brings a fresh, creamy flavor to just about anything. Toss it with pasta for a quick dinner, spoon it over grilled chicken, or mix it into a warm bowl of rice.
You can even spread it on sandwiches like my Pesto Burrata Sandwich or in wraps for a bright, herby boost that makes weekday lunches way more interesting.
Tasty and Quick Recipes To Enjoy with Homemade Spinach Pesto
How To Store, Freeze, and Reheat Your Extra Pesto
Store your extra pesto in an airtight container in the fridge for up to 4 days. You can also freeze the sauce into individual portions for busy days when you just need something easy nourishing and yummy. They can keep in the freezer for up to 3 months.
To reheat, place the sealed container in a bowl of cold water for about 30 minutes until it softens. Once it’s defrosted, stir to recombine and use it however you like. If you want to warm it, do so gently over low heat while stirring, since high heat can make the herbs turn brown and lose their bright, fresh flavor.
Creamy High Protein Pesto with Kale and Spinach
By Tiffy Cooks
Ingredients
- 2 bags Spinach about 8–10 cups of spinach
- 1 bunch kale stems removed, large bunch
- 2-3 cups fresh basil leaves
- 2 cloves garlic
- 1 cup cottage cheese
- ¼ cup olive oil
- ½ cup Parmesan Cheese freshly grated
- Salt and black pepper to taste
- 1 tsp lemon juice optional, for a fresh, tangy kick. Or use zest of 1/2 lemon
Instructions
- Bring a large pot of water to a boil. Add the spinach and kale, and blanch for 30–60 seconds until wilted and vibrant.
- Immediately transfer to an ice bath to stop the cooking, then drain and squeeze out excess water.
- In a high-speed blender or food processor, combine the blanched greens, basil, garlic, cottage cheese, olive oil, and parmesan. Blend until smooth and creamy. Add a splash of water or more olive oil if needed to adjust the consistency.
- Add salt, black pepper, and lemon zest or juice if using, then blend again to combine.
- Toss with hot pasta, spoon over grilled chicken, stir into rice, or use as a sandwich spread.
Thank you so much for this recipe! It is my new favourite and easy way to get more greens into my meal. I honestly can’t get over how great it tastes! Can’t wait to try more of your recipes!