Kale Pesto
This is a great way to incorporate kale into your diet! This pesto is at least as flavorful as the original basil-based pesto, going a little more earthy in undertones.
Use this pesto in my Butternut Squash Ravioli with Brussels Sprouts and Creamy Kale Pesto (shown here in a cream sauce). Or you can eat this as you would its basil cousin - it's great featured on crackers or bread, as a base for pizza and bruschetta, as an ingredient in other pasta sauces.
Once you get started with the basic proportions for making pesto, even more creative versions are at your fingertips.
Sub Kale into your pesto recipe for a nutritious dish!
- 8 oz Kale (Chopped and steamed)
- 2 clove Garlic (chopped)
- 1 1/2 oz Walnuts (about 1/3 cup)
- 2 tsp Lemon Juice
- 1 oz Parmesan Cheese (or Asiago, grated)
- 1/2 tsp Kosher Salt
- 5 oz EV Olive Oil (1/2 to 1/3 cup)
Combine all ingredients except the Extra Virgin Olive Oil in a food processor and process on high, stopping occasionally to scrape down the sides of the bowl.
Add 1/2 cup EVOO and process until well combined. Add more olive oil if needed, to make a thick saucy consistency.
Adjust seasonings using lemon juice, salt or pepper.