Kale Pesto and Other Winter Pesto

5 from 1 vote

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Pesto doesn't have to be just basil. Make a kale pesto or other winter pesto with any of a variety of greens or green vegetables.

Prep Time15

Total Time15

Course: Side Dish

Cuisine: Unspecified

Servings:

Calories: 137kcal

Author: Joanne Stekler

Equipment

Food processor

Ingredients

1 clove garlic
1 ounce Parmesan plus more if serving with pasta
2 tablespoons pine nuts, toasted
½ teaspoon salt plus more to taste
1 bunch kale (about ½ pound including stems), trimmed from stems
1 tablespoon lemon juice plus more to taste
2 tablespoons olive oil, plus more as needed

Instructions

Put the garlic, Parmesan, pine nuts, and salt into the food processor and pulverize.
1 clove garlic, 1 ounce Parmesan, 2 tablespoons pine nuts, toasted, ½ teaspoon salt
Add kale leaves, lemon juice, and the 2 tablespoons of olive oil, and process for about 10 seconds.
1 bunch kale (about ½ pound including stems), trimmed from stems, 2 tablespoons olive oil, plus more as needed, 1 tablespoon lemon juice
Scrape down sides of food processor and process for another 10 seconds.
Adjust to taste with additional olive oil, salt, or lemon juice as desired.

Notes

This recipe makes about 1 cup of kale pesto.

You don't need to cook your kale or other greens for pesto. If making a variation with broccoli or other more substantial winter pesto, parboil or roast the vegetable before adding it to the food processor.

Use your kale pesto in the same way you would basil pesto - make a pesto pasta, turn it into a pesto salad dressing, add it to eggs or swirl into soups.

Nutrition