Kale Pesto
Most pesto recipes call for pine nuts. You can totally use pine nuts but they tend to be expensive and can go rancid quickly. These pesto recipes suggest pine nut alternatives but if you’d like to make your pesto with pine nuts, go ahead!
Kale Pesto
Most pesto recipes call for pine nuts. You can totally use pine nuts but they tend to be expensive and can go rancid quickly. These pesto recipes suggest pine nut alternatives but if you’d like to make your pesto with pine nuts, go ahead!
Servings Prep Time
20ish 5minutes
Servings Prep Time
20ish 5minutes
Ingredients
  • 1medium bunch kale
  • 2medium scallionsgreen parts only
  • 2-4cloves garlicdepending on your level of “garlic love”
  • 4tbsp olive oilextra virgin
  • 1whole lemonjuiced
  • 1/2cup Parmesan cheese-OR- 1/2 cup unsalted cashews, soaked in water for 1-4 hours -OR- 1/2 cup unsalted walnuts or pine nuts
  • 1/4 tsp sea saltPink Himalayan or Celtic
  • 1/4tsp black pepperpreferably Penzey’s
Instructions
  1. Steam the kale leaves for 2-3 minutes until just softened and brightly colored
  2. Place all ingredients into a food processor (using the blade attachment) or blender and process until your desired texture. We like it slightly grainy but you can blend until creamy and smooth.
  3. Store in a sealed glass mason jar in the fridge for up to 1 week. If made in bulk, put the amount you would like freeze into a different glass mason jar. Cover with a layer of extra virgin olive oil and freeze.