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Kale Pesto

Photo Credit
Elena Iastrebova/Shutterstock
Written By: The Old Farmer’s Almanac Editors The Almanac Editors and Staff
Category
Dips and Spreads
Course
Appetizers
Preparation Method
No Cook

Ditch the basil! Whip up a vibrant kale pesto in minutes. Packed with vitamins and bursting with flavor, this pesto is perfect for tossing with pasta, spreading on sandwiches, or dolloping on soups!

Try this delicious kale pesto, which works great as an appetizer with chips or as a dressing for pasta. 

Ingredients
1 clove garlic
1/4 cup walnuts or pine nuts
6-8 kale leaves
1/2 cup grated parmesan cheese
3-4 tbsp olive oil (or until desired consistency)

Instructions

  1. Separate leafy parts of kale from stems. Discard stems and chop the remaining kale into smaller pieces. 
  2. One by one, add garlic, walnuts, kale, parmesan cheese, and olive oil into a blender or food processor, blending briefly after each new ingredient is added. After all ingredients have been added, blend to desired consistency. 
  3. Store in refrigerator and use within one week. Freeze for up to two weeks.

About The Author
The Old Farmer’s Almanac Editors

The Old Farmer’s Almanac Editors

The Almanac Editors and Staff

Under the guiding hand of its first editor, Robert B. Thomas, the premiere issue of The Old Farmer’s Almanac was published in 1792 during George Washington’s first term as president.Today, the Almanac...
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Comments

<span>Anne</span> Sun, 07/28/2024 - 11:02
thanks for the Kale Pesto recipe; good way to use Kale leaves; I would use Sunflower Seeds(shelled) instead of cheese~