Delicious, Nutritious, and Easy to Make
Jedd scored a massive bunch of kale at the grocery store and in a happy coincidence he’s also been on a big bread baking kick. So, you know what that means, it’s kale pesto and bread time!
And if you’re like me, you can’t really get enough of kale pesto. It’s perfect on pasta, sandwiches, or salads. And if you have a random question about dinner, there’s a good chance that kale pesto is the answer. This vibrant green sauce brings a nutritious punch and a unique depth of flavor, making it an excellent alternative to traditional basil pesto. Plus, somehow kale pesto (to me) is even more savory than basil pesto. Crazy, right?
Why Kale?
Kale is packed with vitamins A, C, and K, as well as antioxidants and fiber. Its robust flavor and texture stands up well in pesto, creating a sauce that’s both hearty and fresh. Plus, using kale is a great way to make use of this leafy green when there’s a bunch at the farmers market or in your garden. Also, because of the vitamins and antioxidants you can call this pesto “healthy,” even though it’s loaded with parmesan. Thanks, Kale!
Serving Suggestions
Kale pesto is incredibly versatile. Toss it with hot pasta, spread it on sandwiches, swirl it into soups, or use it as a dip for veggies and crackers. It also makes a super savory topping for grilled chicken or fish. Or you can eat it my favorite way, with a loaf of bread for dunking. That’s it. Bread and pesto. Talk about a stellar meal!
Storage Tips
Store leftover pesto in an airtight container in the refrigerator for up to five days. For longer storage freeze it in an airtight container for up to 3 months. I love having it nestled in the freezer just waiting to make a weeknight meal that much easier and more flavorful.
Give this kale pesto recipe a try and discover a new favorite for your meals. Enjoy the bright flavors and nourishing benefits, because you deserve it!
Kale Pesto: A Fresh Take on a Classic Sauce
Ingredients
Kale Pesto Ingredients:
- 2 cups chopped fresh kale leaves stems removed
- 1/2 cup grated Parmesan cheese
- 1/2 cup toasted walnuts or pine nuts
- ¼ cup roughly chopped yellow onion
- 1/2 cup extra-virgin olive oil
- 1 lemon zested and juiced
- ½ teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- ¼ teaspoon dried red pepper flakes
Instructions
Kale Pesto Instructions:
- Bring a large pot of salted water to a boil. Place several ice cubes in a large bowl of cold water to the side. Reserve. Remove the tough kale stems and roughly chop the leaves. Drop the kale into the water, and cook until it turns bright green, about 30 seconds. Using a slotted spoon drop the kale into the ice bath. Let cool for a few minutes, drain, and spin in a salad spinner until dry.
- In a food processor, combine kale, walnuts, Parmesan cheese, and onion. Pulse until finely chopped.
- With the processor running, slowly drizzle in the olive oil until the mixture is smooth and creamy.
- Add the lemon zest, juice, salt, pepper, and dried pepper flakes. Pulse to combine.
- Taste and adjust seasoning as needed. If the pesto is too thick, add a little more olive oil or a splash of water.