Kale Pesto
Kale Pesto with garlic, Parmesan, and a drizzle of olive oil. A quick and healthy twist on classic pesto that’s perfect for pasta, veggies, or sandwiches.
Equipment
- Large pot for boiling water
- Bowl of ice water
- Food processor or blender
Ingredients
- 2 cups kale leaves stems removed
- 1/2 cup fresh basil leaves optional, adds a bit of that traditional flavor
- 3-4 garlic cloves peeled
- 1/2 cup grated Parmesan cheese
- 1/3 cup pine nuts or walnuts
- 1/2 cup extra virgin olive oil
- Salt and pepper to taste
Instructions
- Blanch the kale leaves for 1-2 minutes in boiling water, then transfer to ice water to cool. Drain and pat dry. This helps soften the kale and reduce its bitterness.
- Add the blanched kale, basil (if using), garlic, Parmesan cheese, and pine nuts to a food processor.
- Pulse the mixture until roughly chopped.
- Slowly pour in the olive oil while blending until the pesto is smooth.
- Season with salt and pepper to taste, and adjust by adding more Parmesan or garlic if needed.
- Blanching the kale makes the pesto a bit smoother and less fibrous. This pesto pairs wonderfully with pasta, grain bowls, or as a spread!
Nutrition
Calories: 250kcalCarbohydrates: 3gProtein: 4gFat: 26gSaturated Fat: 4gPolyunsaturated Fat: 5gMonounsaturated Fat: 15gCholesterol: 7mgSodium: 150mgPotassium: 97mgFiber: 1gSugar: 0.4gVitamin A: 879IUVitamin C: 7mgCalcium: 99mgIron: 1mg
Tried this recipe?Let us know how it was!