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Kale Pesto

A vibrant and nutritious twist on a classic Italian sauce, this kale pesto is packed with protein and healthy fats, perfect for elevating meals and simplifying meal prep.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Condiment, Sauce
Cuisine: Italian
Calories: 200
Ingredients Method Notes

Ingredients
  

Pesto Base Ingredients
  • 2 cups lacinato or dinosaur kale leaves Provides a nutritious base, rich in vitamins A, C, and K.
  • 1/2 cup toasted walnuts Adds healthy fats and a pleasing crunch; feel free to substitute with pine nuts or almonds.
  • 1/2 cup grated Parmesan cheese Ensures a savory depth; nutritional yeast can be a great dairy-free alternative.
  • 2 cloves garlic, roughly chopped Enhances flavors with a zesty kick; adjust according to taste.
  • 10 leaves sage Delivers a subtle earthiness; use other herbs like basil or thyme for a twist.
  • 1/2 cup extra-virgin olive oil Creates the creamy texture; avocado oil is a suitable substitute.
  • 1 tablespoon fresh lemon juice Brightens flavors and aids in preservation; a splash of apple cider vinegar can also work.
  • 1/2 teaspoon kosher salt Enhances overall flavor.
  • 1/2 teaspoon freshly ground black pepper Adds a layer of warmth.

Method
 

Preparation
  1. In a food processor, add the roughly chopped garlic, toasted walnuts, and finely grated Parmesan cheese. Process until smooth and well combined, about 30 seconds.
Add Greens
  1. Incorporate the kale and sage leaves into the processor. Pulse until finely chopped, ensuring they don’t over-blend for optimal texture.
Emulsify
  1. While the processor is running, slowly drizzle in the extra-virgin olive oil through the feed tube. Continue processing until the mixture is emulsified and smooth, about one minute, pausing occasionally to scrape down the sides.
Season
  1. Add the fresh lemon juice, kosher salt, and freshly ground black pepper. Process again until well mixed. Taste and adjust any seasoning according to preference.
Store or Serve
  1. Utilize immediately as a sauce, or transfer to an airtight container and refrigerate for up to one week. This kale pesto can also be frozen for later use.

Notes

Make a double batch to freeze in ice cube trays for easy use later. Ensure the walnuts are toasted to enhance their flavor.