Kale Pesto

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.

kaleThis 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.

Kale Pesto Sauce
  • 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
  1. Wash and pat dry the kale and fresh basil.
  2. 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.
  3. Pulse 5 or 6 times to get everything chopped up.
  4. Turn the food processor on and slowly add the oil while the processor is processing.
  5. 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.
  6. Use immediately or refrigerate for up to 1 week (you can also make the sauce in bulk and freeze it for later).
If using the pesto as pasta sauce, use about ½ cup of oil or more to get the sauce to desired consistency. For spreadable pesto used in sandwiches or in a marinade use about ¼ cup of oil.


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