The last few years I’ve grown to love pesto – on my pasta, in my quesadilla, on my pizza, you name it! =) I like traditional pesto, but sometimes it’s fun to mix it up some. This kale pesto has many of your traditional ingredients (parmesan, pine nuts, garlic, and olive oil) but instead of basil I used kale. If you enjoy the flavor of kale, you’ll definitely love this version, but Jordan doesn’t even like kale and he loved it too so everyone should give it a try. You can use it anywhere you’d use traditional pesto. I served mine over some chicken ravioli – yum! Enjoy!
Kale Pesto
2 cups chopped fresh kale (I pressed mine down in the measuring cup slightly)
1/2 cup grated parmesan
1/2 cup toasted pine nuts (or almonds)
1 large clove of garlic
1 tbsp lemon juice
3 tbsp extra-virgin olive oil
salt and pepper, to taste
1. Combine kale, nuts, parmesan, and garlic a food processor and pulse several times to finely chop.
2. Add olive oil and lemon juice. Pulse to combine. Add salt and pepper to taste. At this point, your pesto will be very thick. You can add additional olive oil to thin, if desired.
