Kale Pesto

You won't believe the greenness of this pesto. Just one look at it and you know it's got to be good for you. And if like me you struggle to get your husband and family to eat kale, then trust me you need to make this and convert them immediately.

Prep Time10

Total Time10

Course: Condiment, Dinner, Lunch, Salad

Cuisine: American, European, Italian, Mediterranean

Keyword: Kale, pesto

Servings: 1 small jar

Calories: 181kcal

Equipment

1 smaller processor or blender

Ingredients

100 g kale
1 clove of garlic
40 g pine nuts see notes for variation
40 g grated parmesan or pecorino
½ lemon juiced
120 ml extra virgin olive oil
1/4 tsp ground pepper

US Customary - Metric

Instructions

First prepare the kale by stripping out any of the woody central stem, wash the leaves in cold water, drain in a colander to remove all excess water and roughly chop.
In a small food processor/blender, combine the kale, garlic, pine nuts, and the cheese and blend until finely chopped.
Add the oil in, either drizzling into the blender or adding in 3-4 batches, until you have a smooth and creamy consistency. You may need to stop and scrape down the sides occasionally.
Season and if the consistency is too thick you can add a little water.
Place the pesto in a jar and store in the fridge. With the top layer covered in oil, it will keep for a week.

Notes

You can use a variety of nuts in this pesto. Walnut would work well and give a stronger flavour, or for a creamier option you can try macadamia.
You can always freeze small portions of the pesto in an ice cube tray to preserve for longer.