Description
A vibrant, creamy green pesto made with fresh kale, nuts, garlic, olive oil, and Parmesan or vegan alternatives. Perfect tossed with pasta, spread on sandwiches, or drizzled over roasted vegetables for a healthy, flavorful meal.
Ingredients
🛒 Ingredients (makes about 1 cup):
For the Pesto:
- 4 cups packed kale leaves, stems removed
- ½ cup walnuts or pine nuts, toasted
- 2–3 garlic cloves
- ½ cup grated Parmesan cheese (or nutritional yeast for vegan)
- ½ cup extra-virgin olive oil
- 1 tablespoon lemon juice
- Salt and pepper, to taste
- 2–3 tablespoons water (optional, for desired consistency)
Optional Add-ins for Creaminess:
- 2 tablespoons Greek yogurt or cashew cream (for extra creamy texture)
Instructions
📝 Instructions:
Step 1: Prepare Kale
Wash kale leaves thoroughly. Remove tough stems and roughly chop leaves.
Step 2: Toast Nuts
In a dry skillet over medium heat, lightly toast walnuts or pine nuts for 3–5 minutes until fragrant. Let cool.
Step 3: Blend Pesto
In a food processor, combine kale, toasted nuts, garlic, Parmesan (or nutritional yeast), and lemon juice. Pulse until coarsely chopped.
Step 4: Add Oil and Adjust
With the processor running, slowly drizzle in olive oil until smooth. Add salt, pepper, and optional water or yogurt/cashew cream to reach desired consistency.
Step 5: Taste and Serve
Adjust seasoning as needed. Toss with hot pasta, spread on sandwiches, or use as a dip.
Notes
- Flavor Boost: Add a handful of fresh basil for a more classic pesto flavor.
- Storage: Refrigerate in an airtight container up to 1 week. Freeze for up to 3 months.
- Creamy Variation: Blend in avocado or cashew cream for an ultra-smooth texture.
- Prep Time: 10 minutes
- Cook Time: 0 minutes (toasting nuts optional)
- Category: Sauce / Pesto / Condiment
- Method: Blended / No-Cook