Kale Pesto

We love kale and we eat a lot of it.  Our typical methods of preparing kale are either tossing it into a salad or sauteeing it with some garlic. I wanted to come up with a new creative way to eat this nutrient dense leafy green.

I just started a kitchen herb garden. As I was planting the basil, I thought, “Pesto”.

Kale Pesto.

What’s not to love? Pesto is a flavor packed condiment used for so many foods–pasta, meat, fish, veggies or sandwiches.

Pesto traditionally calls for pine nuts.  Walnuts were used as a substitute for pine nuts because I like the taste of walnuts paired with kale and walnuts are less expensive (bonus!).   To toast the walnuts:  Heat a dry pan over medium-high setting.   Add walnuts and constantly stir for about 5 minutes.  Walnuts are done when they become fragrant and toasted.

You will need…

1 cup kale (remove stems and tightly packed)

1 cup basil (tightly packed)

1/4 cup toasted walnuts

2 cloves of garlic

2/3  cup Extra Virgin Olive Oil

1/2 cup grated Parmesan cheese

Salt & pepper

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Add kale, basil, walnuts, and garlic to a food processor.  Pulse the ingredients a few times before setting blender to mix.  Slowly add the olive oil while ingredients are mixing. Transfer mixture to a bowl and stir in grated Parmesan. Add salt and pepper to taste.

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There are many ways to utilize pesto.  Below is one of my favorite ways to use it.

Kale Pesto & Canellini Bean Pizza

You will  need:

Pizza dough (store-bought or home made)

Kale Pesto

2 cups of shredded Mozzarella cheese or a shredded Italian cheese mix

1/2 cup Cannellini beans

Follow instructions for cooking pizza dough.  Spread a thin layer of kale pesto on the pizza dough and top with cannellini beans and cheese. Bake as instructed.

Note: Having mints on hand is advised when consuming garlicky foods.

 

Inspiration:

Our love of kale and garlic.