Kale Pesto Recipe - Food Fanatic
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Kale Pesto Recipe

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  16 Servings

Ingredients

  • 5 cups Kale Leaves, packed
  • 2 cups Fresh Basil Leaves, loosely packed
  • 5 cloves Garlic
  • 1/2 cup Walnuts
  • 1/4 cup Olive Oil
  • 1/4 teaspoon Salt, to taste
  • 1/2 cup Parmesan Cheese, optional

Directions

  1. Wash and pat dry the kale and fresh basil.
  2. Remove and discard the kale stems, give the kale leaves a rough chop and add them to a food processor along with the basil, garlic, walnuts and parmesan cheese.
  3. Pulse 5 or 6 times to get everything chopped up.
  4. Turn the food processor on and slowly add the oil while the processor is processing.
  5. If you added ¼ cup of oil, you will end up with thick, spreadable pesto. You can stop here or if you desire a thinner consistency to use the pesto as pasta sauce, continue adding oil (about an additional ¼ cup) until the pesto reaches the consistency you want.
  6. Use immediately or refrigerate for up to 1 week (you can also make the sauce in bulk and freeze it for later).

Notes

If using the pesto as pasta sauce, use about ½ cup of oil or more to get the sauce to desired consistency. I used only ¼ cup of oil to get a thick, spreadable pesto for sandwiches!

Finished kale pesto
Source: Bueno Vida’s Kale Pesto