Kale Pesto Recipe
Kale pesto makes a great, healthy base for many different dishes. Everything from pasta to pizza to sandwiches works with this pesto!
Servings: 1 .25 cups
Ingredients
- ¼ cup grated asiago cheese
- 1 clove garlic
- ⅓ cup pine nuts
- ¼ teaspoon ground pepper
- Dash salt
- 1 tablespoon fresh lemon juice
- 4-5 ounces kale leaves about 1 bunch
- ⅓ cup olive oil
Instructions
- Prepare the kale. Remove the kale leaves from the stems and tear them into pieces (this makes it easier to get into your food processor). Discard the stems.
- Process the pesto. 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.
- Add the oil. With the motor running, pour in the olive oil and continue to process until fully blended. The pesto will be rather thick.
- Serve. Add to your favorite dish or store in the refrigerator in an airtight container for up to a week.
Video
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.