Kale is just a variation of the classic pesto, it’s super easy and wonderful on crackers, spread on seafood or stirred into pasta. As a bonus… kale is a superfood – it’s high in antioxidants and vitamins your body needs. Why not put your extra kale to use?
I found not one, but two extra bunches of kale in my CSA bag just a few weeks ago and at first, I thought “gosh.. what will I do with all this kale?” It didn’t take but a few minutes to figure out what was in my best interest and kale was one of two easy, quick ways for me to give this beautiful, green bunch a second life.
Get in my belly!
Seriously though, this kale is so delicious – even those who aren’t crazy for kale will love this pesto, not to mention it’s incredibly easy – the hardest part *might* be pulling out the food processor. *Sigh*
Who else hates washing that contraption?
To make the best kale pesto, you’ll want to blanch your kale by bringing a large pot of water to boil. Remove the thick stalk from the leaves and plunge the kale into boiling water for just around 3 minutes. Drain and plunge that kale into a pot of ice cold water to stop the cooking process.
Drain that kale on a clean kitchen towel and blot away the moisture.
Now you are ready to make your pesto! Add your kale to your food processor along with almonds (or, pine nuts, walnuts – your choice), a little salt, garlic, a jalapeño, and optional parmesan – pulse until combined, then slowly stream in the extra virgin olive oil until it’s well combined.
Add more oil or salt as needed, then store the pesto in an airtight container (or, canning jar) in the refrigerator until you are ready to use.
This pesto is delicious when stirred into pasta – you can also spread on crackers, or even top on seafood or even sandwiches. Yum!
- 1 bunch of kale stem removed
- 3 Tbsp sliced almonds
- 3 cloves garlic peeled
- 1/2 tsp salt or more to taste
- 3 Tbsp extra virgin olive oil
- optional: 1/2 jalapeño sliced (seeds removed)
- optional: 3 Tbsp grated parmesan
- Fill a large pot with water, and bring to a boil. Blanch for 3 minutes; then remove and plunge into an ice bath (a second pot of cold, ice water) to halt the cooking process.
- Drain your kale and spread out on a clean kitchen towel - blot away the moisture.
- In your food processor, add your kale, almonds, garlic, salt, and optional jalapeño and parmesan - pulse until combined. Then slowly add in the olive oil while you puree the mixture until it's your desired consistency.
- Add salt or more oil as needed based on preference - puree one last time, and then pour into a jar or airtight container and refrigerate until ready to enjoy.
- If refrigerated, this pesto should keep for up to 7 days.