Kale Pesto (in 5 minutes!)
User Reviews
5
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Prep Time
5 mins
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Total Time
5 mins
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Servings
6
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Calories
189 kcal
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Course
Main Course
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Cuisine
Vegan
Kale Pesto (in 5 minutes!)
Description
The Kale Pesto recipe uses Lacinato or curly kale stems removed and combined with raw walnuts, garlic cloves, fresh lemon juice, and fine sea salt. Olive oil is added along with water to ensure a smooth, spreadable texture when processed in a food processor. The mixture is blended until smooth, with adjustments made by adding more water or salt to reach the desired balance. Parmesan cheese can be optionally included to add a richer note while adjusting salt levels accordingly.
This pesto has a fresh, leafy taste combined with the creaminess of blended walnuts and the tang of lemon juice, offsetting the earthiness of the kale. It is suitable for mixing with linguine or other pastas, spreading on pizza bases, or using as a condiment for roasted vegetables.
Leftovers store well in an airtight container refrigerated for up to three to four days. The quick preparation time allows for easy incorporation of kale into meals without heavy cooking.
Ingredients
Kale Pesto:
- 1 bunch kale stems removed (85 grams without stems, Lacinato or curly
- 3/4 cup walnut 84 grams, raw
- 2 tablespoons lemon juice (31 grams)
- 3 cloves garlic (6 grams)
- 3/4 teaspoon salt 4 grams, fine sea salt
- 1/4 cup extra-virgin olive oil (58 grams)
- water as needed to blend
Pasta Suggestions:
- 12 ounces linguine (use brown rice or lentil past for gluten-free)
- 1 tablespoon olive oil
- 1 cup cherry tomato sliced in half
- 1/2 red onion , chopped
Instructions
How to Make Kale Pesto:
- In a large food processor fitted with an "S" blade, combine the kale leaves, walnuts, lemon juice, garlic, salt, olive oil, and 1/4 cup of water. Blend until smooth, stopping to scrape down the blender, as needed.
- Taste the pesto, and adjust the flavor and texture to your liking. For a smoother pesto, add up to 1/4 cup more water. For more flavor, you can add 1/4 teaspoon more salt, to help compensate for the lack of Parmesan cheese. (Or if you want to add Parmesan cheese to this, use only 1/2 teaspoon of salt to start with, and add more to taste, after adding the cheese. See notes.)
- Once the flavor and texture are to your liking, you can use this pesto on pasta, pizza, and more. Store any leftovers in an airtight container in the fridge for up to 3 or 4 days.
Pasta Assembly:
- Bring a pot of salted water to a boil, and prepare the noodles according to the package directions. Once the pasta is done cooking, drain it and set aside. (You can prepare the pesto sauce while the pasta is cooking.)
- Using the same pot you used for the pasta, heat the olive oil over medium-high heat. Saute the onion and tomatoes until softened, about 5 minutes. Add in the cooked noodles and prepared pesto sauce, and toss until heated through. Serve warm.
Notes
- This recipe yields about 1 1/2 cups of kale pesto, enough to dress several servings of pasta.
- For a Parmesan variation, reduce initial salt to 1/2 teaspoon and add about 1/3 cup grated Parmesan, then adjust seasoning after mixing.
- Use water incrementally to thin the pesto to preferred consistency.
- Store any leftover pesto in an airtight container in the fridge for up to 3-4 days.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 189 kcal
% Daily Value*
| Calories | 189kcal | 9% |
| Carbohydrates | 5g | 2% |
| Protein | 3g | 6% |
| Fat | 19g | 29% |
| Saturated Fat | 2g | 10% |
| Sodium | 300mg | 13% |
| Potassium | 177mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 2165IU | 43% |
| Vitamin C | 29mg | 32% |
| Calcium | 50mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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