Kale, Sun-dried Tomato and Goat Cheese Pesto | CUESA

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Kale, Sun-dried Tomato and Goat Cheese Pesto


Cooking Instructor Linda Hillel.

Serves 12


1 bunch kale (about 12 ounces)
2 small garlic cloves (see Garlic Note below)
⅓ cup extra virgin olive oil, or a bit more, to taste
½ teaspoon kosher salt, or to taste
½ cup fresh goat cheese
½ cup coarsely chopped soft sun-dried tomatoes
½ teaspoon coarsely ground black pepper

Pesto crostini
1 baguette
1 recipe pesto


  1. Strip away and discard the tough stems and ribs from the kale. Coarsely chop the leaves.

  2. Put the garlic and about half of the leaves in a food processor. Pulse several times to chop. Add more kale a few handfuls at a time, pulsing with each addition, until all the leaves are finely chopped. Add the oil and salt. Process until smooth, scraping down the bowl once or twice. Add the cheese, sun-dried tomatoes, and black pepper. Pulse until the ingredients are well incorporated, adding more oil if needed. Adjust the seasonings to taste.

For the pesto crostini

  1. Slice a baguette ⅓ -inch thick. Brush or spray with olive oil.

  2. Bake at 400°F until lightly browned on both sides, 8 to 10 minutes. Spread the pesto on the oiled side of the crostini.



CUESA (Center for Urban Education about Sustainable Agriculture) is dedicated to growing thriving communities through the power and joy of local food. Learn More »