Kale Pesto
A nutrient-packed twist on the classic pesto! This kale version adds vibrant flavor and a healthy punch, perfect for pasta, sandwiches, or a veggie dip.
Equipment
- measuring spoons,
- Large-size saucepan (optional for wilting kale)
Ingrediënten
- 12 ounces 340 g kale, stems and ribs removed, torn into small pieces, thoroughly cleaned, and spun dry
- 8 large-size basil leaves
- ½ cup 40 g fresh curly parsley
- 3 cloves garlic grated
- 1 teaspoon coarse sea salt
- ¼ teaspoon freshly ground black pepper
- ¼ cup 60 ml extra-virgin olive oil, plus more if needed
Instructies
- Chop the kale in a food processor in two batches.
- Remove the first batch and add it back in once the second batch is processed.
- Combine both batches of kale with the basil, parsley, garlic, salt, and pepper.
- Drizzle in ¼ cup (60 ml) olive oil and process until it reaches a pastelike consistency.
- Add more oil if needed to reach the desired pesto texture.
- Serve immediately or store in an airtight container in the fridge for up to a week.
Notes / Tips / Wine Advice:
Serving Tip:
Great as a topping for pasta, sandwiches, or as a dip for veggies. For a richer flavor, add toasted pine nuts.Wine Advice:
Pair with a light and refreshing white wine like Pinot Grigio to balance the earthy flavors of kale and herbs.Nutritional Information
Calories: 85 kcal | Carbohydrates: 5 g | Protein: 3 g | Fat: 7 g | Fiber: 2 g | Sugar: 1 g | Salt: 0.8 g
