Lemony Kale Pesto
The first time I had kale pesto was at a small Italian restaurant in Brooklyn while visiting a friend. Pesto is one of my favorite sauces and I was intrigued by the idea of a kale-based version. Suffice it to say, I was not disappointed and I knew I wanted to recreate it myself. This kale pesto recipe has since become something I make regularly because it’s easy, flavorful, and nourishing.
Why You’ll Love This recipe
This kale pesto is a delicious and unexpected way to get more dark leafy greens into your diet. Kale, in particular, is high in vitamin C and vitamin K, and a good source of vitamin A, manganese, and calcium. It’s also very high in antioxidants, flavonoids, and polyphenols, helping the body to combat oxidative stress.
It’s simple and super adaptable. You can easily tweak it to work with what you have on hand, as well as your taste preferences.
It’s incredibly versatile. It’s great on pasta, pizza, sandwiches, grain bowls, or in salad dressings.
It freezes beautifully. Having this in the freezer makes dinner a breeze.
Lemony Kale Pesto
Who needs basil? This lemony kale pesto is easy, nutrient-dense, and so flavorful! It’s a fun way to use kale and great to have on hand for pasta, sandwiches, grain bowls, and more!
Yields about 1 1/2 cups or about 12 servings
INGREDIENTS
1 bunch kale (about 6 cups, packed) roughly chopped fresh kale, including the stems
½ cup raw, unsalted pistachios
½ cup grated parmesan cheese*
Zest and juice from one lemon
2 cloves garlic, minced
¼ teaspoon salt
¼ teaspoon ground black pepper
½-¾ cup extra virgin olive oil
Directions
Bring a large pot of water to boil and fill a large bowl with ice water. Once the water is boiling, stir about half of the kale into the pot and let boil for 1 minute to blanch. Remove the kale using tongs or a slotted spoon and place immediately into the ice water to stop the cooking process. Repeat with remaining kale.
Once all kale has been cooked drain well. Then place the blanched kale in a large cotton tea towel or between several layers of paper towels and squeeze out as much of the water as possible.
Place the prepared kale into a food processor along with the pistachios. Pulse to roughly chop. Scrape down the sides.
Add the parmesan cheese, lemon zest and juice, garlic, salt, and pepper into the food processor. Blend until evenly combined but still a bit chunky. Scrape down the sides.
With the food processor running, slowly drizzle in the olive oil until the pesto reaches your desired consistency.
Use the pesto sauce immediately or store it in the fridge for up to 3 days or the freezer for up to 6 months.
RECIPE NOTES:
To make this recipe vegan, use 2-4 tablespoons of nutritional yeast in place of the parmesan cheese.
NOTE: The information in this post is intended for educational and entertainment purposes only. It is not intended to diagnose, treat, cure, or prevent any disease.
