Categorized:
- Healthy
- Sides & Sauces
Tagged:
- garlic
- kale
- lemons
- parmesan cheese
- parsley
- walnuts
Kale Pesto
Ingredients
- 3 cups (slightly packed) torn kale leaves* (110g)
- 1/2 cup (slightly packed) parsley leaves (15g)
- 2/3 cup grated parmesan cheese (45g)
- 1 tsp lemon zest
- 1/3 cup walnuts (38g)
- 1 large garlic clove, peeled and crushed
- 1/4 tsp salt, then more to taste
- 3 Tbsp fresh lemon juice
- 1 to 3 Tbsp water, to thin as desired
- 2/3 cup extra virgin olive oil
Instructions
- To a food processor (I use 7 cup size processor) add kale, parsley, parmesan, lemon zest, walnuts, garlic and salt. Cover and pulse until finely minced.
- Add in lemon juice and 1 Tbsp water. Cover, then with processor running pour in olive oil through the feed tube of the lid insert. Thin with a little more water as desired (up to 2 more Tbsp).
- Store in the fridge in an airtight container up to 3 days.
Notes
- *Remove thick inner ribs (stem running up through the kale) from the kale only using the leaf portion.
- Recipe makes about 1 1/2 cups pesto, or enough for about 16 oz pasta (also include a few splashes of pasta water).
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