Flavorful Kale Pesto – a delicious spin on pesto made with fresh earthy kale as well as parsley, rich olive petroleum, bright lemon, in addition to bold parmesan in addition to garlic. It’sec a salubrious Italian inspired sauce too in that location are countless ways to function it!
Kale pesto is a nice choice to alter things upwards from making the traditional herby basil pesto. I love to take both inward the rotation.
It’s the perfect pasta upgrade, too y'all tin arrive yr circular since there’second normally an abundance of high character fresh kale at the grocery store available throughout the entire twelvemonth. Plus it’s a less expensive choice to basil pesto.
If yous haven’t had it earlier I think you’ll truly live amazed at how delicious it is. This kale pesto recipe is proof that fresh kale tin can create more or less incredible dishes.
The key is to just use a balanced blend of ingredients to highlight the kale too tone downwards just about of its boldness (such as lemon and parsley).
This is only elementary ingredients, maximum flavor, together with it’sec something y'all can experience expert nearly eating!
Ways to Use Kale Pesto
- Toss amongst cooked pasta or gnocchi.
- Spread over ravioli or tortellini.
- Use it every bit a pizza sauce.
- Layer over cooked chicken or mild fish, or toss alongside shrimp.
- Spread over crostini (toasted bread).
- Toss over steamed or roasted vegetables.
- Serve as a dip for pita chips or vegetables.
Serving Suggestion equally Pictured
Here I tossed kale pesto with 1 lb. Campanelle pasta (cooked inwards salted boiling water as well as drained), add splashes of pasta cooking H2O to sparse, as well as finished with fresh mozzarella pearls, together with plenty of toasted chopped walnuts.
It’sec too delicious served common cold (similar a pasta salad), but thin with more than olive rock oil equally needed.
Kale Pesto Ingredients
3 cups (slightly packed) torn curly kale leaves (110g)
ane/two cup (slightly packed) parsley leaves (15g)
2/3 cup grated parmesan cheese (45g)
ane tsp lemon zest
i/three cup walnuts (38g)
ane large garlic clove, peeled and crushed
ane/four tsp common salt, so more to gustation
3 Tbsp fresh lemon juice
ane to 3 Tbsp water, to sparse every bit desired
ii/3 loving cup extra virgin olive crude
How to Make Kale Pesto
- To a food processor (I use 7 loving cup size processor) add together kale, parsley, parmesan, lemon zest, walnuts, garlic in addition to salt.
- Cover too pulse until finely minced.
- Add inward lemon juice in addition to one Tbsp water.
- Cover, then amongst processor running pour inwards olive oil through the feed tube of the lid insert.
- Thin with a petty more than water as desired (upwards to ii more than Tbsp).
How to Store Kale Pesto
- Kale pesto should be stored inward the refrigerator.
- Keep inwards an airtight container.
- Store upward to iii days.
Possible Variations
- It’second besides delicious with Pecorino Romano cheese inward home of parmesan cheese.
- Fresh basil will brand a groovy choice to parsley as well.
- You tin can endeavour alongside a different rock oil such every bit avocado petroleum.
- Pine nuts or slivered almonds volition go inward place of walnuts.
- For extra season toast the nuts.
- Lacinato kale should also run well in place of curly kale if that’s what y'all take.
- Make it vegan by using a vegan parmesan cheese, or add a few tablespoons of nutritional yeast inward home of parmesan.
More Nutritious Kale Recipes to Try
- Kale Salad
- Kale Quinoa Minestrone
- Lemon Parmesan Kale Salad
- Mediterranean Kale Cannellini Farro Soup
- Strawberry Kale Coleslaw
Kale Pesto
Ingredients
- iii cups (slightly packed) torn kale leaves* (110g)
- 1/ii loving cup (slightly packed) parsley leaves (15g)
- ii/iii loving cup grated parmesan cheese (45g)
- ane tsp lemon zest
- i/iii loving cup walnuts (38g)
- 1 large garlic clove, peeled in addition to crushed
- 1/4 tsp common salt, and then more than to sense of taste
- three Tbsp fresh lemon juice
- 1 to 3 Tbsp H2O, to sparse as desired
- two/3 cup extra virgin olive crude oil
Instructions
- To a food processor (I use 7 loving cup size processor) add together kale, parsley, parmesan, lemon zest, walnuts, garlic and salt. Cover and pulse until finely minced.
- Add inwards lemon juice in addition to 1 Tbsp H2O. Cover, then with processor running pour inward olive petroleum through the feed metro of the hat insert. Thin amongst a fiddling more water equally desired (upward to 2 more Tbsp).
- Store inward the fridge in an airtight container upwards to iii days.
Notes
- *Remove thick inner ribs (stalk running upwards through the kale) from the kale exclusively using the leafage constituent.
- Recipe makes virtually i ane/2 cups pesto, or enough for virtually 16 oz pasta (besides include a few splashes of pasta water).
Amount Per Serving
Calories 221
Calories from Fat 207
% Daily Value*