Name: Kale Pesto
Prep time: 15 min
Cook time: 15 min
Yield: 10
Ingredients: 3 cups (packed, 85 g) chopped fresh kale -; 1/2 cup (60 g) toasted, blanched almonds -; 1/2 cup (40 g) grated or shredded Parmesan -; Zest from one lemon (about a teaspoon) -; 3 cloves garlic (less or more to taste), minced -; 1/2 cup (120 ml) extra virgin olive oil -; 1 tablespoon lemon juice -; 1/4 teaspoon salt -; 1/8 teaspoon ground black pepper -

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Kale Pesto

1. 3 cups (packed, 85 g) chopped fresh kale -

2. 1/2 cup (60 g) toasted, blanched almonds -

3. 1/2 cup (40 g) grated or shredded Parmesan -

4. Zest from one lemon (about a teaspoon) -

5. 3 cloves garlic (less or more to taste), minced -

6. 1/2 cup (120 ml) extra virgin olive oil -

7. 1 tablespoon lemon juice -

8. 1/4 teaspoon salt -

9. 1/8 teaspoon ground black pepper -

How to cook deliciously - Kale Pesto

1. Stage

Pulse kale and almonds: Place the chopped fresh kale and toasted almonds in a food processor and pulse several seconds.

2. Stage

Add Parmesan, lemon zest, garlic: and pulse again several times. Use a rubber spatula to scrape down the sides of the food processor and pulse again.

3. Stage

Drizzle in olive oil: With the food processor running, slowly stream in the olive oil.

4. Stage

Stir in lemon juice, salt, pepper: Remove to a storage container, stir in lemon juice, salt and pepper, adjusting amounts to taste. Use mixed in with pasta or rice or as a topping for chicken, beef, or seafood.