Kale Pesto
A vibrant twist on classic pesto, this kale pesto combines earthy kale with the nuttiness of pine nuts and sharp garlic for a flavorful sauce.
Servings: 4 servings
Calories: 250kcal
Equipment
- Food Processor
- Skillet
Ingredients
Ingredients
- 2 cups Fresh kale leaves Remove thick stems and wash thoroughly.
- 1/2 cup Pine nuts Lightly toasted for enhanced flavor.
- 1/2 cup Grated Parmesan cheese Freshly grated for better flavor.
- 2-3 cloves Garlic Adjust according to preference.
- 1/2 cup Extra virgin olive oil Essential for smooth consistency.
- 1 tablespoon Lemon juice Freshly squeezed for brightness.
- to taste Salt and pepper Use coarse salt and freshly cracked pepper.
Instructions
- Wash the kale leaves thoroughly and remove the thick stems. Pat dry.
- Toast the pine nuts in a dry skillet over medium heat for 3-5 minutes until golden brown.
- In a food processor, combine kale, toasted pine nuts, Parmesan cheese, and garlic. Pulse until finely chopped.
- While processing, slowly drizzle in olive oil until the mixture is creamy. Scrape down the sides as needed.
- Add lemon juice, salt, and pepper. Pulse to combine and adjust seasoning to taste.
- Transfer to an airtight container. Store in the refrigerator for up to a week or freeze in ice cube trays.
Notes
Feel free to customize with different nuts or herbs. Great as a dip or pasta sauce!