Kale Pesto is a vibrant twist on the classic Italian sauce, bringing together the earthy flavors of kale with the nutty, aromatic notes of garlic and Parmesan cheese. This nutrient-dense pesto is not only delicious but also incredibly versatile, making it a fantastic addition to various dishes.
Ingredients
Scale:
2 cups packed kale leaves, stems removed
1 cup fresh basil leaves
2 cloves garlic, peeled
1/4 cup pine nuts
1/2 cup extra-virgin olive oil
2 tablespoons lemon juice, freshly squeezed
1/2 teaspoon salt, adjust to taste
1/4 teaspoon black pepper, freshly ground
1/2 cup grated Parmesan cheese
Instructions
Begin by washing the kale leaves thoroughly under cold water. Pat them dry with a clean kitchen towel or spin them in a salad spinner to remove excess moisture.
In a food processor, combine the kale, basil, garlic, and pine nuts. Pulse the ingredients a few times until they are finely chopped.
With the food processor running, slowly drizzle in the olive oil. Scrape down the sides as needed to ensure everything is well mixed.
Add the lemon juice, salt, pepper, and Parmesan cheese to the processor. Pulse again until the mixture is smooth and creamy.
If the pesto is too thick, you can add a little more olive oil until you reach your desired consistency.
Transfer the kale pesto to an airtight container. Cover the surface with a thin layer of olive oil to prevent browning.
