Kale Pesto is a vibrant green full of flavor, this recipe requires kale but technically you could make pesto with any green vegetables, herbs or the combination of both to make pesto.
The most amazing thing is that it doesn’t require cooking but in this recipe, I blanched the kale which is optional just did it out of curiosity and it came out fine.
Pine nut is mostly used in pesto recipe but you can substitute almond, walnut in a pesto recipe. I used a food processor to do the blending but a blender will do the job. To replicate this recipe just use any green you have and adjust the taste to your preference. I used crushed hazelnut I had but as mentioned above use any nut of your preference.
To keep the vibrant color of pesto it needs to be stored in an airtight container because pesto gets a darker color easily if it is exposed to air which you don’t want.
You can enjoy pesto in Pasta, cracker, pizza, and many more.
- 1 Cup Kale (stem removed)
- ¼ Cup Fresh Parsley (Stem removed)
- 1 Tablespoon Crushed Hazelnut (Almond or your choice)
- 3 Tablespoons Extra Olive Oil (or your choice)
- 1 Tablespoon Lemon Juice
- 1 Tablespoon Parmesan Cheese (grated)
- Salt and pepper
Remove the stem of kale and set aside.
Bring about 2 cups of water to a boil over medium-high heat.
Add the kale and blanch for about 1 minute.
Remove and add to a bowl of ice-cold water. Remove and place on paper towels and blow dry or use the paper towel to absorb the moisture.
Add all the ingredients except oil into a food processor or blend. Use the pulse button and drizzle oil as you go. Check the consistency and continue to pulse to get your desired texture and consistency.
Check the seasoning and re-adjust the taste to your preference.
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