For the past three years, we have grown kale in our home garden. The good news is, it’s been the most successful produce item we’ve grown so far! We can always count on our kale lasting us all summer. The problem is, we run out of recipes and ideas for it. One of the greatest ways to use up a bunch of kale and add a nutritious bang to our favorite meals is by making Kale Pesto.
It’s perfect for pasta (pictured to the left is kale pesto with our garden-grown spaghetti squash), and a great topping for pizza, whole grain crackers, and sandwiches.
Plus, it takes less than 10 minutes to make! A win-win for a quick, easy, nutritious, weeknight meal.
Kale Pesto
Ingredients
- 6 cups chopped kale packed
- 1 small shallot minced
- 2 cloves garlic minced
- ½ small lemon
- ¼ cup parmesan cheese
- ¼ cup walnuts toasted
- ¼ cup olive oil
- 1 tsp salt
Instructions
- Toast walnuts in a skillet on low heat for 2-3 minutes, until slightly fragrant.
- Let them cool for 1 minute. Add walnuts to food processor & process until slightly smooth.
- Add kale, shallot, garlic, lemon juice, parmesan & salt. Blend well with walnuts.
- Add in olive oil 1 tablespoon at a time, until desired consistency is achieved.
- Enjoy on pizza, pasta, crackers, or sandwiches!