Kale. We just can’t seem to get enough of it. Over the past two years we’ve shared all kinds of kale recipes including an Apple & Kale smoothie, Farro Salad with Kale, Kale Caesar with Bacon and Egg, a Kale and Artichoke Strudel and more.
Now here is another awesome and versatile way to enjoy one of nature’s greatest power foods –
There are many recipes floating around the internet for kale pesto. Mine is a take on one my cousin makes regularly, and it’s kid endorsed, too. My 7 year-old niece and 3 year-old nephew love to eat this kale pesto tossed in their favorite pasta.
This recipe contains nuts, but they can easily be omitted. You could also substitute basil or parsley for a bit of the kale. And, if you’d like to try a vegan version of kale pesto (nutritional yeast replaces the cheese) check out this one.
My favorite way to use kale pesto is on pizza. I’m pretty much in love with the Kale Pesto Pizza with Roasted Beets I made last night.
How about you? Have you tried it? What do you make with kale pesto?
- 1 large bunch kale or 1-10 oz. package chopped baby kale
- 4 large garlic cloves
- ¾ cup extra-virgin olive oil
- 1 cup grated parmesan
- 2 Tbsp. lemon juice
- ½ cup nuts (pine nuts, walnuts, hazelnuts)
- salt and pepper to taste
- Bring a pot of water to a boil over medium high heat.
- Drop in the garlic cloves and blanch for 3 minutes.
- Remove garlic from the pot with a slotted spoon and set aside.
- Wash the kale and remove any tough stems or ribs.
- Add the kale to the pot of boiling water and blanch for 30 seconds.
- Drain the kale and rinse with cold water.
- Place the kale and garlic in a food processor. With the motor running, add the olive oil, cheese, lemon juice and nuts.
- Season with salt and pepper to taste.