Kale Pesto Recipe
Kale is the king among dense foods. But that isn’t the only reason to make a pesto. Kale pesto is not just nutritious but is also very tasty. The thing about pesto is, it can be churned in a food processor super fast and it goes well with pretty much everything. Serve it with Pasta, Bread, Sandwiches, Roasted Potatoes, or eat a spoonful from the jar.
Benefits of kale
The nutrient content in kale promotes healthy skin, hair, and bones.
If you have not tried kale yet, kale pesto will be the best way to try it out. This Superfood is one of the world’s healthiest foods.
The one thing about Kale pesto is you should never tell anyone its Kale. There is no doubt everyone will like the way it looks but specifying Kale from the start is not such a good idea.
Pesto can be made so quickly, don’t know why people need to buy the readymade jars.
How to make Kale Pesto?
- 2 cups Chopped kale leaves
- 1/4 to 1/2 cup raw almonds
- 1 Lemon juice
- 1/2 cup olive oil
- A few basil leaves
- Salt to taste
Add them all in a food processor and pulse for 30 seconds.
Add Parmesan cheese and pulse again.
A few pointers.
1. Pulse for 30 seconds with all the ingredients, as I like it coarse and not a thin paste. A bit nutty and a bit leafy.
2. Adding lemon lessens the heaviness of kale leaves
3. Add enough olive oil to enjoy the consistency of a dip.
4. I tried it with walnuts, but I prefer almonds more with kale.
5. You can use any proportion of ingredients for your pesto, as you like it.
Note: In case you find the Kale leaves leaving behind a tinge of bitterness with this Pesto, you should blanch the Kale leaves to remove the bitterness.
How to store Kale Pesto?
Unlike basil pesto, kale pesto doesn’t turn dark and can be stored in an airtight container in the refrigerator for about 1 to 2 weeks.
Where can we use Kale Pesto?
Eat it with bread, pasta, zucchini noodles, salads, sauteed vegetables, and sandwiches.
How to store Kale Leaves?
1. Wrap them in paper towels, put them in a zip lock plastic bag and store in the refrigerator. The kale should be great for about a week.
2. If you aren’t going to be using it in a week, don’t worry! Blanch the Kale leaves and dry them thoroughly with salad spinner then paper towels and eventually on a baking tray to dry completely. Now freeze them and they can be used for smoothies and pesto for 3 months.
Kale is a genuine superfood and Kale Pesto has whizzed up in place of basil in Italian foods.