Ingredients for Homemade Kale Pesto

4.80 de 10 votos

Kale and walnut pesto is delicious and very healthy. It is the perfect twist for the classic pesto recipe.

people

Calories: 205kcal

2 cups fresh kale leaves ripped into pieces
1/3 cup walnuts or substitute with pecans, almonds, or sunflower seeds
1 garlic clove
2 –3 tablespoons fresh lemon juice
1 teaspoon capers optional, for a briny, umami flavor
1/2 teaspoon sea salt
Black pepper to taste
1/2 cup extra virgin olive oil or traditional olive oil, but extra virgin is best for flavor and quality
Optional: 1/4 cup grated Parmesan cheese for a richer classic pesto taste (omit if vegan)

Cook the pasta according to the package instructions in salted water. Reserve 1 cup of pasta water before draining.
Blend the dry ingredients: In a food processor, add kale, walnuts, garlic, capers (if using), salt, and black pepper. Pulse several times until finely chopped.
Add liquid ingredients: While the food processor is running on low speed, slowly drizzle in the lemon juice and olive oil until the pesto reaches a smooth, creamy consistency. If using Parmesan, add it at this stage and blend until fully incorporated.
Adjust the seasoning: Taste and add more lemon juice, salt, or black pepper as needed. If the pesto is too thick, mix in a small amount of the reserved pasta water.
Toss with pasta: Combine the drained pasta with the pesto, adding a little pasta water as needed for a silky, well-coated dish.

Storage Tips: How to Keep Kale Pesto Fresh

Refrigerator: Store in an airtight container for up to 5 days. To prevent oxidation, drizzle a thin layer of olive oil on top.
Freezer: Freeze pesto in ice cube trays for individual portions. Once frozen, transfer the cubes to a bag and store for up to 3 months.

Course: Main Course

Cuisine: Italian

Keyword: kale pesto, vegan pesto