Kale Pesto
A bright kale pesto with almonds, Parmesan, garlic and lemon that turns leafy greens into a bold sauce for pasta, rice or protein.
Prep 10 min · Makes about 1 1/2 cups
Ingredients
- 3 cups chopped fresh kale
- 1/2 cup toasted, blanched almonds
- 1/2 cup grated or shredded Parmesan
- Zest of one lemon, about a teaspoon
- 3 cloves of garlic, minced
- 1/2 cup extra virgin olive oil
- 1 Tbsp lemon juice
- 1/4 teaspoon salt
- 1/8 teaspoon ground black pepper
Directions
- Add the chopped fresh kale and toasted almonds to a food processor, then pulse for several seconds. Add the Parmesan, lemon zest and garlic, and pulse a few more times. Scrape the bowl with a rubber spatula, then pulse again so everything is evenly chopped.
- While the food processor is running, pour in the olive oil in a slow, steady stream.
- Transfer the pesto to a storage container, then stir in the lemon juice, salt and pepper. Taste and adjust as needed. Use it mixed with pasta or rice, or spoon it over chicken, beef or seafood.