This kale pesto recipe was originally going to be a component of a kale pesto potato dish, but as I was prepping that, I realised that dish would be perfect for my upcoming Christmas series, so if you like the look of the potatoes in a couple of the pictures, come back next week for that recipe.
Until then, let’s talk about kale pesto. This recipe is very minimal, and fresh, and because of that. It’s perfect for just about anything. I deliberately left the base of this dish very neutral, it’s kale and garlic, with the pine nuts being the only other dominant flavour, which is delicious as is, but you can also add some chilli, basil, oregano, rosemary, whatever might enhance the dish you’re using it in.
NUTRITIONAL INFORMATION
Each serving of this pesto contains 143 calories, 2.5g of protein and 1.2g of fibre. In terms of vitamins and minerals, each serving contains 50% of your daily vitamin K, 13% of your daily vitamin C and 10% of your daily B1 and vitamin E.
HOW TO STORE AND DOES IT KEEP?
To store, put in a container or jar, cover the surface with a little more olive oil and keep in the fridge for a week, or freeze for up to a month.
INGREDIENT CHOICES AND SUBSTITUTIONS
As mentioned above, you can add an extra herb or spice to your dish depending on what you’re adding it to to/ how you’re planning on using it. Also, add lemon juice if you need to store this dish. If you’re planning on using it all in one sitting, or during the first 24 hours, this isn’t necessary, but add the juice of a lemon to help
KALE PESTO RECIPE
Fresh kale pesto recipe, in place of traditional basil pesto. Serve on pasta, salads, potatoes and more.
This recipe is gluten free, dairy free, soy free and vegan friendly. It does contain nuts.
Kale Pesto Recipe
Fresh kale pesto recipe, in place of traditional basil pesto. Serve on pasta, salads, potatoes and more.
Course Sauces
Cuisine Italian
Keyword Kale Pesto
Prep Time 5 minutes
Servings 10 tbsp
Calories 143 kcal
Ingredients
- 100 g kale
- 1/3 cup 80 ml olive oil
- 75 g pine nuts
- 3 cloves garlic
- 50 g Pimp My Salad Cashew Parm
- Optional Extras:
- 1 tsp complementary seasoning to your dish
- Juice of one lemon
Instructions
- Put the pine nuts, cashew parm, garlic, oil, kale and lemon juice (if using) in a food processor and pulse to a paste. Season to taste.
- Serve and enjoy
