Kale pesto is a fun way to get your daily dose of greens 🙂
Have you ever had a fridge full of veggies and not know what to do with them or how to cook/eat them?? Or not have the time or energy to find a recipe, prep the food, cook it etc.. Yep. That is me most of the time. So. It has been all about finding new and easy ways to make and eat all the veggies lately.
Kale has never been at the top of my yummy list. Until I found this ^ kale that is grown hydroponically somewhere local and baby kale. They are both not bad to eat in smoothies, a stir fry, soup, made into a pesto..the list could go on I’m sure.
I recently needed pesto for a recipe. I had absolutely no fresh basil and I don’t really like pine nuts so, all that came to mind was those giant tubs of pesto at sam’s club. Definitely wasn’t driving over there just for that and I’m sure their pesto has pine nuts?? So, I went shopping in my kitchen and came up with this^^^ Super healthy and worked great for my recipe! Kale pesto is in my life for good now!
Kale Toasted Pecan Pesto
Ingredients
- 4 cups kale slightly packed
- 1/2 cup parmesan cheese freshly grated
- 2 cloves garlic
- 1 tbsp lemon zest
- 1 lemon juiced
- 1/2 cup olive oil may need a little more if dry
- 1 tsp sea salt
- 1 pinch red pepper flakes
- 1/2 cup toasted pecans
Instructions
- Clean kale and remove tough stems as needed.Add pecans to small sauce pan on medium heat and stir around until lightly toasted.
- Add all ingredients to blender. Blend on high speed until everything comes together. Adding more olive oil as needed.
- The pesto should pour out easily but not run out like water!