Kale Pesto
The ultimate flavor bomb for your dishes, this Kale Pesto is rich, creamy, and packed with nutritional goodness. Perfect for pasta, sandwiches, or a veggie dip, it's a quick and easy weeknight solution. Make it tonight and enjoy the vibrant flavors!
Equipment
- Food Processor
- Peeler
- Grater
Ingredients
- 3 cups Kale leaves slightly packed
- 1/2 cup Parsley leaves slightly packed
- 2/3 cup Grated parmesan cheese
- 1 tsp Lemon zest
- 1/3 cup Walnuts
- 1 large Garlic clove peeled and crushed
- 1/4 tsp Salt then more to taste
- 3 Tbsp Fresh lemon juice
- 1 to 3 Tbsp Water to thin as desired
- 2/3 cup Extra virgin olive oil
Instructions
- Start by gathering all your ingredients: kale leaves, parsley, parmesan cheese, lemon zest, walnuts, garlic, salt, lemon juice, water, and olive oil. This organization helps streamline the process and makes everything easier.
- Next, take your food processor (I recommend using at least a 7-cup size). Add in the kale, parsley, parmesan cheese, lemon zest, walnuts, garlic, and salt. Cover the processor and pulse until everything is finely minced. You want to see a beautiful blend of green herbs and nuts.
- After that, you’ll add the lemon juice and 1 tablespoon of water. Cover the food processor again and blend until incorporated.
- Now comes the fun part! With the processor running, slowly pour in the olive oil through the feed tube. This technique helps emulsify the oil with the other ingredients, creating a creamy texture. Depending on your desired consistency, you can add more water up to 2 tablespoons.
- Once it reaches your preferred texture, stop the processor and taste the pesto. Adjust the seasoning with more salt or lemon juice as needed. It should have a balanced flavor that’s bright and savory.
- Transfer the Kale Pesto to an airtight container. It can be stored in the fridge for up to three days, but I doubt it will last that long with how delicious it is!
Notes
- Tip 1: Store your Kale Pesto in an airtight container in the fridge. It stays fresh for up to three days.
- Tip 2: You can freeze Kale Pesto in ice cube trays. This way, you can pop out a cube whenever you need a quick flavor boost.
- Tip 3: Always opt for fresh kale and parsley for the best flavor. Wilty greens won’t yield the same vibrant pesto.
- Tip 4: Feel free to experiment with different nuts like pine nuts or hazelnuts for a unique twist on the flavor.
- Tip 5: Try using the Kale Pesto with grilled chicken, roasted vegetables, or as a spread on sandwiches.