Kale Pesto Recipe
Introduction
Kale pesto is a vibrant twist on the classic basil version, packed with nutrients and bold flavors. This easy-to-make sauce brightens up pasta, sandwiches, and even roasted vegetables.
Ingredients
- 1 bunch kale, leaves stripped and blanched
- 1 cup fresh basil leaves
- 1/2 cup extra-virgin olive oil
- 1/4 cup freshly grated Parmesan
- 1/4 cup walnuts
- 1 clove garlic, minced
- 1 teaspoon kosher salt
Instructions
- Step 1: Place the blanched kale, fresh basil leaves, and olive oil into the bowl of a food processor. Pulse until ingredients are combined and begin to form a smooth mixture.
- Step 2: Add the grated Parmesan, walnuts, minced garlic, and kosher salt. Blend the mixture until everything is well incorporated and reaches a creamy consistency.
Tips & Variations
- For a nuttier flavor, try substituting walnuts with pine nuts or almonds.
- If you prefer a thinner pesto, add more olive oil to reach your desired consistency.
- To make it vegan, replace Parmesan with nutritional yeast.
Storage
Store kale pesto in an airtight container in the refrigerator for up to one week. To prevent discoloration, drizzle a thin layer of olive oil over the top before sealing. Reheat gently or use cold as a sauce or spread.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use raw kale instead of blanched kale?
Blanching kale softens its texture and reduces bitterness, making for a smoother pesto. Using raw kale may result in a tougher, more bitter pesto.
Can this pesto be frozen?
Yes, kale pesto freezes well. Portion it into ice cube trays or small containers and freeze for up to 3 months. Thaw in the refrigerator before use.
PrintKale Pesto Recipe
A vibrant and healthy kale pesto made with blanched kale, fresh basil, walnuts, garlic, and Parmesan cheese, blended into a flavorful sauce perfect for pasta, sandwiches, or as a dip.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Total Time: 20 minutes
- Yield: Approximately 1 to 1.5 cups 1x
- Category: Sauce
- Method: Blending
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
Vegetables & Herbs
- 1 bunch kale, leaves stripped and blanched
- 1 cup fresh basil leaves
- 1 clove garlic, minced
Oils & Nuts
- 1/2 cup extra-virgin olive oil
- 1/4 cup walnuts
Dairy & Seasonings
- 1/4 cup freshly grated Parmesan cheese
- 1 teaspoon kosher salt
Instructions
- Prepare the kale: Strip the kale leaves from the stems and blanch them in boiling water for about 1-2 minutes, then immediately transfer to ice water to retain color and texture. Drain and squeeze out excess water.
- Combine kale, basil, and oil: In the bowl of a food processor, add the blanched kale, fresh basil leaves, and extra-virgin olive oil. Pulse several times until the mixture starts to combine but still has some texture.
- Add remaining ingredients: Add the grated Parmesan, walnuts, minced garlic, and kosher salt to the food processor.
- Blend the pesto: Continue blending the ingredients until they are fully combined and form a smooth yet slightly textured pesto sauce.
- Store the pesto: Transfer the pesto to an airtight container and keep refrigerated. Use within 1 week for the best flavor and freshness.
Notes
- Blanching the kale helps mellow its bitterness and creates a vibrant green color.
- Walnuts can be substituted with pine nuts or almonds for a different flavor profile.
- This pesto can be used as a pasta sauce, spread for sandwiches, or a dip for vegetables.
- To freeze, place the pesto in an ice cube tray, freeze, then store cubes in freezer bags for up to 3 months.
- For a vegan option, omit the Parmesan cheese or replace it with a nutritional yeast alternative.
Keywords: kale pesto, pesto sauce, kale recipe, healthy pesto, sauce, Italian sauce, basil pesto, homemade pesto
