Description
This vibrant kale pesto is a bright and nutty sauce, perfect for tossing with pasta or using as a flavorful spread. Made with pepitas, garlic, Parmesan cheese, and fresh kale, it's a nutritious and delicious twist on traditional pesto. It can be stored in the fridge for up to 3 days or frozen for up to 2 months.
Ingredients
Main Ingredients
- ½ cup pepitas
- 1 small garlic clove
- ¼ cup grated Parmesan cheese, or 1 tablespoon nutritional yeast
- Heaping ¼ teaspoon sea salt
- Freshly ground black pepper, to taste
- 2 packed cups chopped curly kale
- 2 tablespoons lemon juice
- ½ cup extra-virgin olive oil
Instructions
- Grind Pepitas and Garlic: In a food processor, pulse the pepitas and garlic until the pepitas are ground up and the mixture is coarse.
- Add Cheese and Seasoning: Add the Parmesan cheese or nutritional yeast, sea salt, and several grinds of black pepper to the processor. Pulse again to combine everything.
- Add Kale and Lemon Juice: Add the chopped kale and lemon juice to the food processor.
- Incorporate Olive Oil: While the food processor is running, slowly drizzle in the extra-virgin olive oil and continue processing until all ingredients are thoroughly combined and the pesto reaches a smooth but slightly textured consistency.
- Season and Adjust: Taste the pesto and adjust seasoning with more salt, pepper, or lemon juice as desired.
Notes
- If the kale pesto is too bitter, add ¼ teaspoon of maple syrup or honey to balance the flavors.
- Leftover kale pesto will keep in an airtight container in the refrigerator for up to 3 days.
- You can freeze the pesto for up to 2 months; thaw before use.
- Makes approximately 1 cup of pesto, perfect for about 8 servings when tossed with pasta.
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Category: Sauce
- Method: Blending
- Cuisine: Italian