Yes, kale pesto. It’s easy and healthy and an excuse to indulge in pine nuts and folks are calling it one of the best pestos they’ve ever experienced. Maybe you should see what all the fuss is about.
This easy kale pesto has all the cheesy, nutty, healthy goodness of traditional basil pesto made with pine nuts. It has all the versatility of the original, too. Toss it with a plate of pasta. Swirl it into soup. Stir it into risotto. Dollop it atop scrambled eggs. Spread it on sandwiches. Slather it on pizza crust. Or, you know, otherwise indulge in any incarnation you can imagine. It’s endlessly adaptable to your tastes. And it freezes beautifully, too, which is especially helpful since you’ll probably find yourself wanting to use it every day.–Angie Zoobkoff
Kale Pesto Recipe
- Quick Glance
- 15 M
- 15 M
- Makes about 1 cup
- 2 cups baby kale, stems removed
- 2 garlic cloves, peeled
- About 1/2 cup (50 grams) freshly grated Parmesan
- About 1/4 cup (35 grams) pine nuts, lightly toasted if desired
- About 2 tablespoons (30 ml) lemon juice (1/2 to 1 lemon)
- 1/4 teaspoon (1 g) sea salt, or more to taste
- 1/4 to 1/2 cup (60 to 120 ml) extra-virgin olive oil
- 1. Toss the kale, garlic, Parmesan, pine nuts, lemon juice, and salt into a food processor and pulse until combined. With the motor still running, slowly add olive oil through the feed tube, stopping when you reach the desired consistency. (Alternately, you can mash all the ingredients in a mortar and pestle until smooth.)
- 2. Use immediately or cover and refrigerate for up to a cover days. If you aren’t using all the kale pesto right right away, you can scrape it into an ice cube tray and freeze until solid. Then pop the kale pesto cubes out of the tray and into a resealable bag for longer storage.
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