Kale Pesto

Pesto is one of my favorite things to make. It’s simple, versatile in ingredients as well as what you can use it for. Pesto is wonderful in pastas of course, but can also be used to top off proteins, swirled in soups, mixed in salads, or simply used as a dip for your favorite breads, chips, or crudités. I make a lot of different pestos but this one made with super healthy kale may be my best yet. This is also a great way to sneak in extra veggies for the kiddos.

Makes about 1 1/2 cups

  • 2 cups fresh kale, packed, torn, stems removed (I love using tuscan kale for this but any will do)
  • 1 cup fresh basil leaves, packed
  • 3 cloves garlic
  • 1/3 cup nutritional yeast (vegan) or parmesan
  • 2/3 cup pine nuts
  • The juice of half a lemon
  • Olive oil to blend
  • S + P to taste

Using a food processor, blend the first 6 ingredients. Slowly add olive oil until you have your preferred consistency (about 1/2 cup). Season with S+P to taste.

One Comment

  • Angelina

    This is the best pesto! The addition of the kale makes it heartier and I just like knowing I’m eating extra greens. My two girls LOVE this on pasta with some fresh tomatoes. Basil always goes crazy (in a good way) in my garden so I’m excited to make this in bulk this summer. Freeze it in small jars! Fill it almost to the top and add a layer of olive oil to keep it from browning. Delicious!

Leave a Reply

Your email address will not be published. Required fields are marked *