Go Back

Kale pesto

Course Condiment
Cuisine American
Keyword almond pesto, homemade pesto, kale recipe, pasta sauce
Prep Time 10 minutes
Total Time 10 minutes
A garlicky pesto of kale, almonds, Parmesan, lemon and red pepper flakes blended with olive oil.

Ingredients

  • 1/4 bunch of organic kale thick stems removed
  • 5 garlic cloves peeled
  • 6-8 raw almonds (or walnuts, pine nuts, pecans, etc.)
  • 1/4 cup of shredded parmesan cheese (or an Italian blend)
  • Fresh lemon juice (from 1/2 a lemon)
  • 1/2 teaspoon crushed red pepper flakes
  • Sea salt to taste (pink Himalayan or Celtic salt work well)
  • Cracked black pepper to taste
  • 1/2+ cup of genuine extra virgin olive oil (adjust amount depending on how thick you want the pesto)
  • 2-3 tablespoons of jarred roasted red peppers (optional)

Directions

  • Smash and peel the garlic, and cut the thick stems off the kale.
  • Put everything except the olive oil into a blender and pulse a few times.
  • If necessary, press the kale down with a spatula.
  • When the mixture begins to break down, pour in the olive oil and blend for 30 seconds to 1 minute until combined.
  • The finished pesto should be smooth with flecks of herbs.

Notes

Serve right away, or refrigerate covered with a thin layer of olive oil, or freeze in an ice cube tray and move the cubes to a freezer bag. Safety: raw garlic in oil; keep refrigerated and use within a few days, or freeze.