Kale pesto makes a great, healthy base for many different dishes. Everything from pasta to pizza to sandwiches works with this pesto!
So, I have a confession to make – I don’t really like kale all that much. I’ve had a few good kale salads but have also had my share of not so good ones. I know it’s a “super food” and since I’m on a quest to lose some weight before the holidays, I’m trying to eat healthier and get more veggies in my diet. I’m a fan of basil and other types of pesto, so I decided I’d give it a try with kale. Turns out, kale is must better when it’s put in a food processor…at least in my opinion!
Like most of you, I have a busy life so having some easy “go to” meals and ingredients is super key when time is short. For me, pesto is one of those “go to” ingredients as there are so many things you can do with it. Like other pestos, this kale version is a great way to add some flavor or interest to a dish. You can use it in pasta, like this Kale Pesto pasta dish, on veggies or potatoes, or with just about anything that sounds good to you.
One really quick option for lunch or dinner using this pesto is to mix about a tablespoon with 1/3 cup of mayonnaise, then add the mayo to shredded or chopped, cooked chicken. You can put this on a bed of lettuce for a quick salad, or make it into a sandwich.
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Kale pesto makes a great, healthy base for many different dishes. Everything from pasta to pizza to sandwiches works with this pesto!
Ingredients
- 1/4 cup grated asiago cheese
- 1 clove garlic
- 1/3 cup pine nuts
- 1/4 teaspoon ground pepper
- Dash salt
- 1 tbsp fresh lemon juice
- 4-5 ounces kale leaves (about 1 bunch)
- 1/3 cup olive oil
Instructions
- Remove the kale leaves from the stems and tear into pieces (this makes it easier to get into your food processor).
- Add cheese, garlic, pine nuts, pepper and salt to the bowl of a food processor. Pulse 3-4 times. Add the lemon juice and as much kale as will fit into your food processor, and pulse several times to combine. Continue this process until all the kale has been added, then continue to pulse until a coarse mixture has formed.
- With the motor running, pour in the olive oil and continue to process until fully blended. The pesto will be rather thick.
- Add to your favorite dish or store in the refrigerator in an airtight container for up to a week.
Notes
Pesto can be frozen, either in an airtight container, or if you prefer to have individual servings you can divide into an ice tray and then freeze.
I am a huge pesto fan but have not tried it with kale yet. I need to do that. Thx for the inspiration.
You’re welcome Peter. Definitely give it a try; I’ve been adding it to all kinds of different things!
Thanks Peter! Definitely give it a try with kale; I almost like it better than traditional basil.
Love kale pesto. Made my first batch last December and it turned out great. I’d love to add some asiago cheese I have!