Kale Pesto
This easy variation on classic pesto is made with kale, parsley and toasted walnuts to make a flavorful sauce that can be used in a variety of ways.
Ingredients
- 2 cups kale, stemmed and roughly chopped (loosely packed - see notes)
- 3/4 cup parsley leaves, loosely packed
- 2 cloves garlic, roughly chopped
- 6 tablespoons olive oil, plus more if needed
- 1/4 cup toasted walnuts
- Juice of 1/2 lemon, about 1-1/2 tablespoons
- 1/4 cup grated Parmesan cheese
- 1/2 to 1 teaspoon salt
- Freshly ground black pepper
Instructions
- Place the kale, parsley, garlic, olive oil and walnuts in the work bowl of a food processor.
- Pulse until the mixture has the consistency of a thick paste.
- Add the lemon juice, Parmesan cheese, 1/2 teaspoon salt and a few grinds of black pepper and pulse to combine.
- Taste and adjust the seasoning and add a little extra olive oil if needed.
- Kale pesto can be stored tightly covered in the refrigerator for up to 5 days.
Tips for Making This Recipe
For best results, be sure to remove the tough stems and pat your kale dry with paper towels before chopping.
Tip: To shorten prep time get pre-washed baby kale. You can just pinch off the longest stems, give it a quick chop and you're ready to go.
Nutrition
Serving: 2tablespoons | Calories: 206kcal | Carbohydrates: 11g | Protein: 3g | Fat: 18g | Saturated Fat: 3g | Polyunsaturated Fat: 14g | Cholesterol: 4mg | Sodium: 467mg | Fiber: 2g | Sugar: 6g