Not Your Regular Pesto

Happy healthy Friday! Today I thought I’d share a recipe that has become an easy and healthy go-to for me: Kale Pesto! Using kale instead of basil creates a homemade pesto that is just as tasty as the classic, but even healthier. This recipe is really easy to make and uses just a few simple ingredients. Plus, it’s a great way to get in your extra greens.  Use this pesto in your favorite pasta recipes, or even substitute it in lasagna or a chicken dish.

What you’ll need:

food processor

½ cup of pin nuts

2 cups of fresh kale (firmly packed, I also remove the large stems, which is optional)

2-3 cloves of garlic

½ teaspoon kosher salt

¼ teaspoon of pepper

¼ cup grated parmesan cheese

2 tablespoons to ½ cup of olive oil (depending on the desired consistency)

What to do:

           

Place the pin nuts in a dry skillet, and toast, shaking occasionally until the nuts are golden brown, about 3 minutes. (Be careful not to burn the pine nuts!)

Place the garlic cloves in the food processor and pulse until they are minced.

Add the kale to the food processor, then add in the toasted pine nuts, and then the salt and pepper. Pulse until the kale is finely chopped.

Add the cheese, and pulse until cheese is incorporated evenly. (Be careful not to over pulse, the pesto should stay a little chunky.)

Drizzle in some of the olive oil and pulse. Continue to add olive oil and pulse until the pesto reaches the desired consistency.

Enjoy!

What I like to do is combine sun dried tomatoes, olives, steamed broccoli and some chicken into a bowl of whole-wheat fusilli pasta, and toss everything together with the pesto for a delicious and nutritious meal.

Please share with me how your pesto comes out and include any variations you may have made in the comment section below. I’d love to hear how you like it! You’ll be surprised at how many dishes you can whip up using this twist on the classic pesto.