Easy Kale Pesto Recipe
The 5-Minute Nutrient Powerhouse
Why You’ll Love This
This Easy Kale Pesto is a game-changer for anyone looking to boost their nutrient intake without sacrificing flavor. By using fresh kale, you get a deep, earthy base that pairs perfectly with toasted walnuts and sharp parmesan.
It’s naturally gluten-free and can be whipped up in a blender or food processor faster than you can boil a pot of pasta.
Ingredients
The Base
- Curly Kale (stems removed)3 Cups
- Walnuts (toasted)1/2 Cup
- Garlic Cloves3 Large
- Olive Oil (EVOO)1/2 Cup
The Flavor
- Parmesan Cheese1/2 Cup
- Fresh Lemon Juice2 Tbsp
- Sea SaltPinch
Instructions
Pulse: Place kale, walnuts, and garlic in a food processor. Pulse until finely chopped.
Stream: With the motor running, slowly drizzle in the olive oil until smooth.
Season: Add cheese and lemon juice. Pulse briefly to combine. Taste and add salt.
🌿 Pro Tips
Blanch kale for 30 seconds to keep the pesto bright green for days!
✨ Variations
Swap walnuts for sunflower seeds to make it nut-free.
Related Recipes
Kale Pesto Guide
Remove tough kale stems, blanch briefly for a milder flavor if desired, and dry thoroughly. Blend leaves with nuts or seeds, garlic, lemon, cheese, and olive oil until textured but cohesive.
- Add oil gradually.
- Taste for salt after adding cheese.
- Refrigerate in a clean airtight container.
- Freeze small portions for longer storage.
Use it in pesto chicken salad or tortellini salad.
FAQ
Can I make it nut-free? Use sunflower or pumpkin seeds. Why is it bitter? Balance it with lemon, cheese, and a small amount of salt.
