Kale Pesto

This pesto is a great way to get extra greens in your diet and put a fun spin on the traditional pestos. I encourage you to use different types of kale each time you make it. For example, alternate between curly leafed kale, dino kale, and red kale to get different colors, vitamins, and micro-nutrients in your diet.

Adapted from the I Quit Sugar Cookbook by Sarah Wilson, this one is safe for vegetarians, ketogenic, Whole30, Paleo, and any anti-inflammatory meal plans.

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Kale Pesto
Most pesto recipes call for pine nuts. You can totally use pine nuts but they tend to be expensive and can go rancid quickly. These pesto recipes suggest pine nut alternatives but if you'd like to make your pesto with pine nuts, go ahead!
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Course Sauces
Cuisine Italian
Prep Time 5 minutes
Servings
ish
Ingredients
  • 1 medium bunch kale
  • 2 medium scallions green parts only
  • 2-4 cloves garlic depending on your level of "garlic love"
  • 4 tbsp olive oil extra virgin
  • 1 whole lemon juiced
  • 1/2 cup Parmesan cheese -OR- 1/2 cup unsalted cashews, soaked in water for 1-4 hours -OR- 1/2 cup unsalted walnuts or pine nuts
  • 1/4 tsp sea salt Pink Himalayan or Celtic
  • 1/4 tsp black pepper preferably Penzey's
Course Sauces
Cuisine Italian
Prep Time 5 minutes
Servings
ish
Ingredients
  • 1 medium bunch kale
  • 2 medium scallions green parts only
  • 2-4 cloves garlic depending on your level of "garlic love"
  • 4 tbsp olive oil extra virgin
  • 1 whole lemon juiced
  • 1/2 cup Parmesan cheese -OR- 1/2 cup unsalted cashews, soaked in water for 1-4 hours -OR- 1/2 cup unsalted walnuts or pine nuts
  • 1/4 tsp sea salt Pink Himalayan or Celtic
  • 1/4 tsp black pepper preferably Penzey's
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Rating: 0
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Instructions
  1. Steam the kale leaves for 2-3 minutes until just softened and brightly colored
  2. Place all ingredients into a food processor (using the blade attachment) or blender and process until your desired texture. We like it slightly grainy but you can blend until creamy and smooth.
  3. Store in a sealed glass mason jar in the fridge for up to 1 week. If made in bulk, put the amount you would like freeze into a different glass mason jar. Cover with a layer of extra virgin olive oil and freeze.
Recipe Notes

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