If you’re searching for a new tasty kale recipe to test out look no further. This kale pesto sauce is cinch to make and is a nutritious topping for a variety of meals. For those of you who don’t know, Kale has a high concentration of Vitamins K, A and C, is full of antioxidants and contains no fat.
This pesto sauce can be used in a pasta sauce, as a sandwich spread or even as a marinade. Depending on your intention for the sauce, the amount of olive oil used can be scaled up. For instance, if used as a sandwich spread or marinade; about ¼ cup of olive oil will be needed. For flavoring pasta; 1/2 cup or more olive oil will be necessary to reach desired consistency.
- 5 cups dino kale leaves, packed
- 2 cups basil leaves, loosely packed
- 3 cloves garlic
- ½ cup walnuts
- ¼ cup olive oil
- ¼ teaspoon salt, to taste
- ½ cup parmesan cheese, optional
- Wash and pat dry the kale and fresh basil.
- Remove and discard the kale stems, give the kale leaves a rough chop and add them to a food processor along with the basil, garlic, walnuts and parmesan cheese.
- Pulse 5 or 6 times to get everything chopped up.
- Turn the food processor on and slowly add the oil while the processor is processing.
- If you added ¼ cup of oil, you will end up with thick, spreadable pesto. You can stop here or if you desire a thinner consistency to use the pesto as pasta sauce, continue adding oil (about an additional ¼ cup) until the pesto reaches the consistency you want.
- Use immediately or refrigerate for up to 1 week (you can also make the sauce in bulk and freeze it for later).