Kale Pesto
User Reviews
4.9
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Prep Time
5 mins
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Servings
8
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Course
Condiments
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Cuisine
American
Kale Pesto
Description
This Kale Pesto starts by grinding pepitas and garlic until the pepitas are finely ground, creating a nutty base. Parmesan cheese or nutritional yeast adds umami and depth, while sea salt and freshly ground black pepper season the mixture. Chopped curly kale and lemon juice incorporate brightness and a fresh herbal quality. Olive oil is drizzled in while blending to emulsify the ingredients into a thick, spreadable pesto.
The resulting pesto has a hearty texture from the pepitas and kale, with a balance between the slight bitterness of kale and tanginess from lemon juice. It can be used as a flavorful addition to pasta, sandwiches, or as a dip.
If the pesto tastes too bitter, a small amount of maple syrup or honey can be added to soften the flavor.
Ingredients
- ½ cup Pepitas
- 1 garlic small clove
- ¼ cup Parmesan Cheese or 1 tablespoon nutritional yeast, grated
- sea salt heaping ¼ teaspoon
- black pepper freshly ground
- 2 curly kale packed cups, chopped
- 2 tablespoons lemon juice
- ½ cup extra-virgin olive oil
Instructions
- In a food processor, pulse the pepitas and garlic until the pepitas are ground up. Add the cheese or nutritional yeast, salt, and several grinds of pepper and pulse again.
- Add the kale and lemon juice. With the food processor running, drizzle in the olive oil, and process until combined. Season to taste.
Notes
- If the kale pesto is too bitter, add ¼ teaspoon of maple syrup or honey to balance the flavor.
- This recipe makes approximately 1 cup of pesto, suitable for several servings.
User Reviews
Overall Rating
4.9
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