Have lots of kale? Make Kale Pesto!
Have you ever been stuck with too much kale in your fridge but have no desire to make yet another batch of Kale Chips? Sure, you could use it up in a batch of my Homemade Kale Crackers, or make Kale Pasta with Butter Sauce for dinner, or if you’d prefer something super easy…. try this pesto! Making pesto sauce with kale is a great way to use up your leftover leafy greens if you have it in the fridge, or if you’re a gardener with just too much kale! Italian pesto sauce is traditionally made by blending basil, pine nuts, lemon juice, oil, garlic, and parmesan cheese together, but instead we’re swapping the basil for kale! This recipe calls for 1 bunch of kale which will make 2 cups of pesto, but you can easily double or triple it if you want to make more. When we have too much kale in the garden, I will make a few batches to freeze!
Kale pesto ingredients
Kale, a whole bunch of it, about 6-7 cups. Nuts, use whatever you have in your kitchen: pine nuts, pistachios, cashews, or almonds all work! Olive oil Lemon juice Garlic Sugar Salt and pepper
How to Make Creamy Kale Pesto
Prepare the kale by chopping it into small pieces and wash it with water. Dry it with a clean kitchen cloth or in a salad spinner, we just want to make sure it’s clean. Place the clean kale and the rest of the pesto ingredients in a food processor. Pulse until you have a smooth sauce. If it’s too thick, add a little water to thin it out. Serve the pesto right away or store it for later.
What can I do with Kale Pesto?
Add over spaghetti, and then stir. A little bit goes a long way! Drizzle over pizza on top, or use pesto instead of pizza sauce. Mix it into mashed potatoes to add some nutty flavor. Use as a spread on your favorite sandwich. Serve with crackers and cut vegetables as a dip.
Storing Pesto
To store: Add the pesto into a airtight container, or mason jar, storing it in he refrigerator. Pesto usually stays good in the fridge for a couple weeks. To freeze: Pour pesto into ice cube trays and freeze until they are solid. Transfer to a freezer bag and freeze, good for a couple months. To use, simply add frozen to hot dishes (it will melt quickly on hot pasta), or if using as a dip or spread, defrost in the microwave. Pin for later:
