Description
This vibrant Kale Pecan Pesto is a fresh and flavorful twist on traditional pesto, combining nutrient-rich Tuscan kale with toasted pecans, tangy lemon juice, garlic, and Parmesan cheese. Ready in just 10 minutes, it's perfect as a versatile sauce for pasta, sandwiches, or a dip, offering a delicious way to enjoy leafy greens.
Ingredients
Kale Pesto Ingredients
- 3 cups packed kale (about 1 small bunch, preferably Tuscan/lacinato variety), thick ribs removed
- ½ cup raw pecans
- 1 to 2 tablespoons lemon juice, to taste
- 1 medium-to-large clove garlic
- ½ teaspoon fine sea salt
- ½ cup extra-virgin olive oil
- ½ cup grated Parmesan cheese
Instructions
- Combine Ingredients: In a food processor, add the kale, raw pecans, lemon juice, garlic clove, and sea salt. Pulse or blend until the kale and pecans break down into small pieces to create a coarse mixture.
- Add Olive Oil: With the food processor running, slowly drizzle in the extra-virgin olive oil. Continue processing until the pesto reaches your preferred consistency, occasionally stopping to scrape down the sides of the bowl for even mixing.
- Incorporate Cheese: Add the grated Parmesan cheese to the food processor and pulse briefly to incorporate it evenly into the pesto mixture.
- Adjust Seasoning: Taste the pesto and add additional lemon juice (up to 1 tablespoon) for brightness, or more salt (up to ¼ teaspoon) to balance the bitterness from the kale. Blend briefly after adjusting.
- Store or Serve: Use the pesto immediately as a sauce or dip. Leftover pesto can be stored covered in the refrigerator for up to 10 days, or frozen for up to 6 months. For freezing, spoon the pesto into ice cube trays, freeze, then transfer the cubes to a freezer-safe bag.
Notes
- This pesto pairs wonderfully with pasta, spread on sandwiches, or as a dip for vegetables.
- Using Tuscan or lacinato kale provides a milder taste compared to curly kale.
- For a nuttier flavor, lightly toast the pecans before blending.
- Freeze leftover pesto in small portions to maintain freshness and convenience.
- To keep pesto vibrant green, blanch the kale briefly in boiling water, then shock in ice water before processing if desired.
