Kale Pesto
This pesto is a hit for any meal! A delicious combination of that fresh kale and basil, this is a perfect way of adding some flavor to any meal!
Garden fresh. Using what’s in season is what we are all about! Basil pesto is fabulous, but sometimes you have an abundance of other produce and are looking for a way to use that in a delicious way. Welcome pesto! Given the nutrition value and also flavor profile, this was a natural mix for a quick and easy topping for dinner. Thinning out some chicken or putting over a piece of salmon, this pesto adds a great addition!
Versatility is key! What I love about pesto is how it comes together, and also how you can use it in so many ways. Typically, I make a large batch and have this in the fridge for weeks. If you are looking for creative ways to use pesto, try mixing with a cream cheese or sour cream for a dip, topping on a meat, or mixing with some roasted veggies…possibilities are endless!
How do you use that fresh kale? I’d love to hear your feedback!
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Kale Pesto
Equipment
- Food Processor
- Kitchen knife
- Mixing bowl
Ingredients
- 1/4 cup Olive Oil
- 2 cloves Garlic
- 3 bunches Fresh Kale
- 2 bunches Fresh Basil
- 1/4 cup Walnuts
- Salt and pepper to taste
Instructions
- In food processor, place large bunches of kale and basil, drizzle with olive oil, and puree until very finely chopped (some prefer a smoother pesto sauce, so adjust according to preference with more oil).
- Continue to add bunches of basil and kale, filling the mixing bowl as each batch is made. As room in the processor allows, add in garlic and walnuts. Season generously with salt and pepper.
- Mix ingredients well and enjoy!This pesto is wonderful as a dip for and side of choice, an additional to a pasta sauce, or rolled inside a chicken breast. Make a big batch and have ready to go!Variety-for a non-vegan option, you could also add parmeson cheese for a nice flavor addition.
