Kale Pecan Pesto
Extra kale? Make this easy kale pesto recipe! It’s an absolutely delicious way to eat your greens. Use it like regular basil pesto—on pasta, pizza and more! Recipe yields about 1 ½ cups.Ingreadient:
- 3 cups packed kale (about 1 small bunch), preferably the Tuscan/lacinato variety, thick ribs removed
- ½ cup raw pecans
- 1 to 2 tablespoons lemon juice, to taste
- 1 medium-to-large clove garlic
- ½ teaspoon fine sea salt
- ½ cup extra-virgin olive oil
- ½ cup grated Parmesan cheese
Direction
- In a food processor, combine the kale, pecans, lemon juice, garlic, and salt. Turn on the food processor and blend until the kale and pecans have broken down into small pieces.
- While running the machine, drizzle in the oil. Process until the pesto reaches your desired consistency, stopping to scrape down the sides as necessary. Then add the cheese and process briefly to combine.
- Taste and add more lemon juice, for zing (up to 1 tablespoon), or salt, for overall flavor and to cut the bitterness of the kale (up to ¼ teaspoon). Use as desired.
- Leftover pesto keeps well in the refrigerator, covered, for up to 10 days. Or, freeze it for up to 6 months. (I like to freeze pesto in ice cube trays. Once frozen, pop out the cubes and store in a freezer-safe bag.)
