Summer is here and so is the abundance of summer crops. Whether you visit farmer’s markets, grow your own, or subscribe to a CSA, you can soon find yourself with an abundance of crops.
Kale is one crop that tends to make a huge presence. But there can be so much and it is hard to think of something new and creative to do with it.
Using kale to make pesto is a fantastic option. It takes up so little space, is easy to make and goes well with so many things.
- Add to pasta
- Use as sandwich spread
- Use as a dip for chips or veg
- Add to cooked grains (rice, quinoa, couscous, polenta)
- Use as a pizza sauce
- Thin out and use as a salad dressing
This recipe is really just a guideline because there are so many ways to change up the recipe:
- Add other leaves like basil, arugula, chard, cilantro, carrot tops
- Change up the nuts (almonds, pine nuts, etc)
- Use more, less, or no cheese
Recipe Video
QUICK KALE PESTO
| Servings | Prep Time | Cook Time |
| 2 Cups | 15 minutes |
Recipe Notes
- Once made, store in a sealed container for up to 5 days
- If you are worried you won’t use it in time, put some into ice cube trays and freeze for later use
- If you want to soften the flavour of the garlic, gently saute it before adding
INGREDIENTS
- 4-6 Cups Kale leaves (de-stemmed and roughly chopped)
- 1/2 Teaspoon Salt
- Juice of 1 Lemon (about 1/4 cup, 60 ml)
- 3 Cloves Garlic Peeled
- 1/2 Cup Olive Oil
- 1 Cup Walnuts (toasted in a dry skillet)
- 1/2 Cup Grated Parmesan Cheese
DIRECTIONS
- Place the Kale, Salt, Lemon Juice, and Garlic in the food processor and run it for about 15 seconds
- While the processor is running, slowly pour in the Olive Oil
- Stop the processor and scrape down the sides a couple of times
- Add the Walnuts and process about 10 seconds
- Add the Cheese and process until the pesto is smooth
- Taste and add more salt if needed
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