Kale Pesto

24 Jul

So, what do you do when you start making pesto and realize you don’t have enough basil?  Use some of the kale in the vegetable drawer in the refrigerator, of course!  That’s what I did tonight, and luckily it was a success!

 

Kale Pesto

What you need:

1 1/2 cups kale, removed from stems
3/4 cup fresh basil leaves
1/2 cup toasted pine nuts, optional (I omitted them)
1/2 cup grated Parmesan cheese
2 cloves garlic, peeled and quartered
3/4 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 tablespoon fresh lemon juice
1/2 cup extra-virgin olive oil

How to make it:

Blend the kale, basil, pine nuts, Parmesan cheese, garlic, salt, pepper, lemon juice, and 2 tablespoons olive oil in a food processor until nearly smooth, scraping the sides of the bowl with a spatula as necessary. Drizzle the remaining olive oil into the mixture while processing until smooth.

3 Responses to “Kale Pesto”

Trackbacks/Pingbacks

  1. Baked Pesto Chicken | My Gems of Parenting - July 27, 2013

    […] boneless, skinless chicken breasts Spinach Basil Pesto or Kale Pesto or a 8oz jar of pesto Shredded mozzarella Cheese Cooked pasta or […]

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  2. Pesto Salmon | My Gems of Parenting - January 11, 2014

    […] 4 4-oz fillets of salmon 1 cup Pesto, store-bought, Spinach-Basil, or Kale Lemon […]

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  3. Pesto Pinwheels | My Gems of Parenting - February 16, 2014

    […] can crescent rolls 1 cup pesto (I used this Kale Pesto recipe, but only had half the amount of kale, so used a 1 oz container of micro arugula from my […]

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