Recipe

You Need To Make This Kale Pesto Before The Summer Is Over

By Joseph Labrador at Spoon HQ

Here are 5 reasons why you’re going to make this kale pesto:

1. The ingredients are simple — the grocery list is short, and consists of ingredients that are relatively accessible regardless of location and time of the year.

2. This recipe is flexible and forgiving. Can you use basil instead of kale? Sure! Instead of pine nuts can you use walnuts? Pistachios? How about pumpkin seeds? Yes, yes, and yes!

3. Pesto is versatile. Use it on pasta, spread it on a sandwich, brush it on salmon and then bake it — the list can go on and on and because of that, mayhaps pesto deserves a spot in the “pantry staples” club.

4. The process is easy. “Add and blend” is the name of the game baby!

5. It’s quick — if you started making it before reading this list, you’d probably be done already (ok maybe this is an exaggeration, but you get the point.

Kale Pesto

  • Cook Time: 10 mins
  • Total Time: 10 mins
  • Servings: 4
Ingredients
  • 1/3 cup olive oil
  • 1 ounce parmesan cheese grated
  • 2 tbsp lemon juice
  • 1/4 cup pine nuts
  • 2 cloves garlic roughly chopped
  • 1/2 tsp salt
  • 1 cup kale packed

Joseph Labrador

Step 1

Bring a pot of water to a boil over high heat.

Joseph Labrador

Step 2

Meanwhile, to a blender add 1/3 cup olive oil, 1 ounce parmesan cheese, 2 tbsp lemon juice, 1/4 cup pine nuts, 2 cloves garlic, and 1/2 tsp salt. Blend the mixture on high speed until homogenous and runny. Afterwards, set mixture aside.

Joseph Labrador

Step 3

Once the pot of water reaches a boil, quickly submerge the kale in the boiling water until wilted, about 30 seconds. Squeeze out as much excess water from the kale as possible.

Joseph Labrador

Step 4

Add the kale to the blender and blend on high speed until the kale is very finely chopped and incorporated, and the mixture becomes a vibrant green.

Joseph Labrador

Step 5

Transfer the finished kale pesto to a clean container and enjoy it with a variety of dishes like pasta, sandwiches, and eggs. Store in the refrigerator when not in use.

Joseph Labrador