Kale Pesto

Kale Pesto: Jessi's Kitchen

We received a lot of Kale this past week in our CSA and I wanted to try and use it up more creatively. We had picked up a bunch of basil at the Farmer’s Market so I decided to make a pesto. This is kind of a twist on a traditional pesto. I used pecans instead of pine nuts and I didn’t put any cheese in it because cow milk hates me.

I used some high quality Kasandrinos Extra Virgin Olive Oil for this pesto because I knew the flavor would really shine through in it. Kasandrinos is a family owned Greek olive oil company that is Organic, GMO free, cold pressed and VERY good! You can read more about their process, standards and products HERE. It can be hard to find good quality olive oil anymore and this company has such high standards. We have really loved using their products!

If you don’t love the flavor of kale you can always substitute it for spinach or another favorite green. This pesto goes great on pizza, burgers, steaks and salads!

Enjoy!

Kale Pesto: Jessi's Kitchen

Kale Pesto
Serves 8
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Prep Time
5 min
Total Time
10 min
Prep Time
5 min
Total Time
10 min
Kale Pesto Recipe
  1. 1 cup pecans
  2. 4 cups kale, stems removed
  3. 1 cup basil leaves
  4. 3 cloves of garlic
  5. 1 tsp salt
  6. 1 tsp pepper
  7. Zest and juice of 1 lemon
  8. ¼ cup + 2 Tbsp Kasandrinos Olive Oil
Instructions
  1. Put the pecans in the food processor and pulse until fine.
  2. Add the kale, basil and garlic and chop until you have small pieces.
  3. Add the rest of the ingredients and blend until smooth. Add more oil if mixture is too thick.
Jessi's Kitchen http://jessiskitchen.com/

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