Kale Walnut Pesto
Rated 5.0 stars by 1 users
I love greens, and am always trying various ways to get more of them. Smoothies are an easy option of course, but I recently made this kale walnut pesto and I have to say, this is a pretty delicious way to eat kale.
It's similar to traditional pesto in that it contains basil and garlic, but the similarities end there. This one uses Ava Jane’s Kitchen Avocado Oil instead of olive, and walnuts instead of pine nuts. The kale and walnuts give it an earthy flavor and a bit of lemon juice and zest brightens it up.
You can use this in a number of ways. I made it a bit thicker than regular pesto, and served it as a dip with some veggies and pita chips. If you want it to coat a pasta, you can add a little bit more oil or add the water used to cook your pasta.
This is one that you should taste as you go. If you find it to be too bitter, add more basil. Lemon juice and a salt can also counteract bitterness. I typically taste after each round of blending and see what needs adjusting.
- 1 bunch kale, rough chopped, stems removed
- 1 bunch basil, thick stems removed
- 1 clove garlic
- 1/4 cup grated Parmesan
- 1/4 cup toasted walnuts
- 1/4 cup Ava Jane’s Kitchen Avocado Oil, more or less to taste
- Juice and zest of 1 lemon
- Colima Sea Salt
- Fresh ground black pepper
- Bring a large pot of salted water to a boil. Briefly blanch the kale and basil for about 1 minute. Drain, run under cold water and squeeze dry with a kitchen or paper towel.
- Put the greens in a food processor and add the remaining ingredients. Pulse until everything is finely chopped.
- Taste, and adjust the ingredients to your personal preference.
- Store in an airtight container in the fridge for up to 3 days.
- per serving
- 22 grams
- 22 grams
- 10 grams