Kale Pesto”¦I know, you may be thinking, how many different kinds of pesto does one person need, now that there are 4 unique types of pesto recipes on Fresh Food Bites? I fully admit to being obsessed with pesto, but I’m telling you, this kale pesto is not only delicious, it’s just as versatile as my Classic Basil Pesto, and allows me to use up extra kale that may otherwise sit in the fridge for too long, similar to how I make Lemon-Pepper Parsley Pesto when I have extra parsley lying around.
Another reason I love this pesto is because using kale means I can use a smaller amount of fresh herbs to get a good amount of pesto. This helps keep the cost lower, which is great for those times of the year when I don’t have fresh herbs freely growing at home.
As I mentioned above, use kale pesto any way you would use traditional basil pesto. Toss it with pasta or spaghetti squash as a base for an Italian meal, or use it in a recipe, such as in this Pesto Veggie Stuffed Chicken, this Chicken Sausage and Pesto Stuffed Spaghetti Squash, or this super simple and well-loved Roasted Pesto Cauliflower.
Next time you have extra kale around, make it into this easy, versatile Kale Pesto that can be frozen to save the fresh, healthy flavors for later.
Using a food processor to make Kale Pesto makes the task simple and quick!
- 2 cups fresh, trimmed kale leaves
- 1 tablespoon olive oil
- ¼ teaspoon coarse salt
- 1 cup fresh Italian parsley or basil leaves
- ½ cup pine nuts or chopped walnuts, toasted
- ½ cup grated Parmesan cheese
- 4 cloves garlic, halved
- ¼ teaspoon freshly ground black pepper
- 1/3 cup olive oil
- 2 tablespoons lemon juice
- Coarse salt
- Place kale in a medium bowl. Add 1 tablespoon oil and ¼ teaspoon salt. Using clean fingers, gently massage the kale until evenly wilted. Transfer kale to a food processor. Add parsley, nuts, cheese, garlic, and pepper. Cover and process until finely chopped. Add olive oil and lemon juice. Cover and process until well combined and nearly smooth, scraping sides of bowl as needed. Season to taste with additional salt.
- Use immediately or transfer pesto to a bowl and cover the surface of the pesto with plastic wrap. Chill up to 2 days. To freeze for longer storage, spoon pesto into ice cube trays. Cover and freeze for at least 6 hours or until pesto is very firm. Pop the pesto cubes out of the trays and place in a plastic bag. Store the bags of pesto in an airtight container in the freezer up to 1 year.
- 1 cup + 2 tablespoons (18, 1-tablespoon servings)
- 83 cals, 2 g pro, 2 g carb, 8 g fat, 2 mg cholesterol, 1 g sat fat, 1 g fiber, 88 mg sodium