Kale Pesto

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Are you over caffeinated yet? Today we are going to take a break from all of my crazy espresso based recipes and try something healthy. The fact that it is January, and the official start to everyone’s diet did not escape me…I just wasn’t ready. You know me, I have to do things at my own pace…..

Kind of like the whole “kale phenomenon” that has taken the planet by storm. When I see a bunch of curly, leafy kale greens, my brain thinks “salad bar”!! Kale is what the bus boys put between the crocks to cover the ice, lol.

I did try my hand at Kale Chips a couple of years ago {and didn’t die} so I decided it was time to try out Kale Pesto. I was fascinated by the concept of turning what most would consider a bitter green into a delicious sauce for pasta, sandwiches, and pizzas. So I bought a bunch of organic kale at the grocery store.

How to make Kale Pesto

Rinse and dry the kale, then use a knife to remove the stem/spine that runs down the center…..

It’s really easy to do, then just roughly chop your kale leaves and toss them into the bowl of a food processor…along with all of the other ingredients…..

So, so simple! Now PULSE to combine and pulverize into a delicious pesto…..

Season with sea salt and ground pepper to taste and you’re ready to make a delicious Kale Pesto Mac and Cheese…..

or this insanely delicious Shrimp Pesto Pizza…..

Who knew that salad bar garnish could be so tasty? Apparently everyone else but me! 😉

Quick Tip: If your Kale Pesto appears to be too thick or chunky, simply add a couple of Tablespoons of water to thin it out.

On a side note, there seems to be some kind of crazy vortex or poltergeist controlling my house! My phone only works in certain spots, IPads only work outside in the driveway, and my camera refuses to take clear images!! I was hoping to improve my photography skills, but this house seems to have other plans! I may need to look into exorcisms or maybe some ghost busters before I loose my mind…even  more than I already have, LOL

Enjoy!!

Kale Pesto

This Kale Pesto recipe with toasted walnuts and balsamic vinegar makes the perfect sauce for pasta, sandwiches, and pizza.

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Course: Condiment

Cuisine: Italian

Keyword: kale, pesto, recipe

Prep Time: 5 minutes

Total Time: 5 minutes

Servings: 8 Servings

Calories: 131kcal

Author: Lisa Johnson

Ingredients

• 1 bunch chopped kale leaves about 12 ounces (stems/spine removed)
• 2 large cloves garlic smashed
• 1/3 cup toasted walnuts
• 1/2 cup grated Parmesan cheese
• 2 Tablespoons balsamic vinegar
• salt and pepper to taste
• 1/4 cup olive oil

Instructions

• Place all ingredients into the bowl of a food processor.
• Pulse to combine.
• Season with salt and pepper to taste.

Notes

If your Kale Pesto appears to be too thick or chunky, simply add a couple of Tablespoons of water to thin it out.

Nutrition

Calories: 131kcal | Carbohydrates: 3g | Protein: 4g | Fat: 12g | Saturated Fat: 2g | Cholesterol: 6mg | Sodium: 103mg | Potassium: 114mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1677IU | Vitamin C: 20mg | Calcium: 100mg | Iron: 1mg