Recipes|Featured Main
Kale and Nut Pesto
Difficulty Level: Easy
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Prep Time:10 Minutes
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Cook Time:PT15M5 Minutes
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Yield:2 Cups
Ingredients
- 1 bunch kale, thick stems removed
- 2 cloves garlic (or more to taste)
- ½ cup nuts or seeds, toasted or raw (walnuts, almonds, pecans hazelnuts, pumpkin or sunflower seeds etc.)
- ¼ teaspoon sea salt (or more to taste)
- 1 teaspoon lemon zest
- 2 tablespoons lemon juice
- ½ cup hemp, flax or olive oil
- ¼ teaspoon red pepper flakes
- 1 bunch kale, thick stems removed
- 2 cloves garlic (or more to taste)
- 118.29ml nuts or seeds, toasted or raw (walnuts, almonds, pecans hazelnuts, pumpkin or sunflower seeds etc.)
- 1.07g sea salt (or more to taste)
- 4.26g lemon zest
- 25.56g lemon juice
- 118.29ml hemp, flax or olive oil
- 1.07g red pepper flakes
Filled with superfoods, this pesto is loaded with flavor and has a variety of uses. Make it your own with the use of different nuts, seeds and oils.
Preparation
STEP 1
Bring a pot of salted water to a boil. Add kale and blanch for 15 seconds. Remove kale, run under cold water and pat dry.
STEP 2
Place in food processor with garlic and pulse to chop. Add nuts and pulse several times to combine. Add salt, lemon zest, lemon juice, oil, and pepper flakes. Pulse several times to combine, until pesto reaches desired texture.
Options
Toasting the nuts will add extra richness and depth of flavor to your pesto.
Use as a spread for baguettes, or as a healthy topping for soups, pasta, meats or mashed potatoes.