Kale Pesto Recipe
An easy Kale Pesto recipe. Stir it into pasta, spread it on pizza, or mix it with mayo for sandwiches. It's ready in 5 minutes or less, and it's delicious.
Servings 16 servings (2 tbsp each)
- 1/4 cup pine nuts
- 2 cloves garlic smashed
- 3 cups kale stems removed, tightly packed
- 1 cup fresh basil leaves tightly packed
- 1/4 cup olive oil
- 1/2 cup grated Parmesan cheese
- Salt and freshly ground black pepper
In a food processor or blender, combine pine nuts and garlic and pulse until finely chopped, about 10 pulses.
Add kale, basil, and Parmesan cheese and pulse until combined. With the motor running, drizzle in the olive oil and blend just until combined (do not over-mix). Season to taste with salt and pepper.
Transfer to an airtight container. Press a small piece of plastic wrap on the surface of the pesto to prevent it from browning, or drizzle lightly with olive oil and tilt jar to coat the top of the pesto with the oil. Refrigerate until ready to use or freeze for up to 2 months.