By now, it is obvious that kale is packed with lots ofhealth benefits. So when I heard a friend talking about kale pesto I was thrilled. Now, that’s a fantastic idea! Of course, I got in the kitchen and started experimenting. Out of 3 trials, this has been the best tasting recipe, and the one I will be using forever. It has the least amount of fat and the best taste when combined with avocado, feta and olives. My sandwiches taste even better now, plus they are that much healthier. Thank you kale!
The recipe below makes about 30 servings. Each serving is about 1 Tablespoon of pesto, just enough to spread over a pita wrap or sandwich.
You can use the pesto for pasta salads, or as a substitute to Alfredo Sauce and enjoy it with whole wheat linguini and grilled chicken. The possibilities are endless.
- 4 cups torn kale, any variety (approximately 6 large stems, stalks removed)
- 3 Tablespoons chopped walnuts, (you can toast them for 3 minutes before)
- Juice from 1 lemon
- ½ teaspoon sea salt
- 1 teaspoon garlic paste or 2 cloves garlic
- ⅓ cup grated Parmesan cheese
- ¼ cup good quality extra virgin olive oil
- 4-5 Tablespoons water (optional)
- Place kale, lemon juice, salt, garlic and Parmesan in the food processor.
- Pulse until ingredients are finely chopped. If the composition is too thick and it does not blend well, add a few tablespoons of water.
- Once everything is chopped, with food processor running, slowly drizzle olive oil over the ingredients until incorporated.
- Remove pesto to a glass jar.
- It makes approximately one jar (450g).
- It can be stored in the fridge for up to 2 weeks.