Kale Pesto
A twist on traditional pesto, this kale and jalapeño pesto is super easy, healthy and delicious. Stir it into pasta, spread on seafood, sandwiches or even on crackers for a healthy snack.
- 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.