Kale "Pesto" (Nut-Free)
This wonderful pesto variation uses kale and is nut-free. Use it on pork, chicken, sandwiches, pizza or on just about anything!
Servings: 0
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
Note that the olive oil is added after the mixture is removed from the food processor. This allows the pesto to remain well chopped and not pasty. However, the beauty of cooking at home is that you’re the boss – so if you prefer a more pasty consistency, add the olive oil to the processor and continue to blend!
This recipe is very forgiving – if using a small amount of kale, simply start with less Parmesan, garlic and oil, and add more (if needed) as you go.
Another texture variation to consider is the addition of pumpkin seeds, or other seeds of choice. If adding seeds (or nuts), start with less cheese and add more (if needed) as you go.