Move over basil! We’re giving kale the leading role in the pesto jar, at least for today.
This version is nut-free because my youngest has a nut allergy, and I love pesto, and now I can have the taste and texture without the worries of cross contamination in the kitchen. But, you don’t have to have allergies to make this version – give this a go when you don’t have pine nuts on hand, or when you’re looking for a great variation.
Spread it on homemade pizza, crostini, pasta, sandwiches, use it as a dip, or add a dollop onto pork or chicken. The pesto-bilities are plenty (I know, I know… but, I kale help myself. I’m sorry…). This will keep in the fridge for days without losing its vibrant color.
Oh, and it has that other little thing – nutrition! Lots of it. Just one cup of raw kale has 3 grams of protein, 2.5 grams of fiber, vitamins, A,C, and K, folate, B vitamin, omega-3 fatty acid (not as much as fish though), lutein, potassium, calcium, zinc…. you get the idea. It’s a power green.
So grab a handful of organic or local kale and in just minutes, presto pesto! (… yep… are we still friends?) you can have this easy and delicious pesto, too.
Happy Spring!
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Ingredients
- 1 bunch fresh kale, center stems removed
- 1 cup grated Parmesan cheese (or pecorino)
- 2 medium cloves of garlic (use more of less for desired flavor)
- 1 tbsp fresh lemon juice (from half a lemon)
- extra virgin olive oil
- kosher salt
- fresh ground pepper
Instructions
- Add the kale, Parmesan, garlic, and lemon juice to a food processor and pulse until chopped to desired liking.*
- Scoop the mixture from the processor and into a medium bowl or container and add the olive oil (this will vary from 1/4 cup to 1/2 cup, depending on the amount of kale used), stir to mix well.
- Add salt and pepper, and stir again to combine well. Taste and adjust the seasonings, if necessary.
- Store in an airtight container or mason jar. Will keep for several days refrigerated.
Notes
© chasingtheseasons. All images & content are copyright protected. Please do not use my photography without prior written permission. If you would like to republish this recipe, please re-write the recipe in your own words, or kindly link back to this post for the recipe.
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